A pretty, baked take on a classic, this ratatouille is a wonderful side dish or can be paired with crusty sourdough as a light summer dinner. The taste of summer produce really shines through and it's a good way to use them all together!
INGREDIENTS (Serves 4)
1 red onion
2 garlic cloves
1 can of tomatoes (cherry tomatoes in a can work great)
1 tsp honey
2 medium courgettes
1 globe eggplant
2 tablespoons olive oil
Salt and pepper
Finely dice 1 red onion. Soften in a large, shallow frying pan for a few minutes. Peel garlic cloves and slice finely, add to the onion. Cook for another few minutes until the onion is soft and translucent.
Add the tomatoes and honey to the pan. Leave to cook and reduce, thickening the sauce. Preheat oven to 180°c.
Whilst cooking slice the courgettes and tomatoes into thin rounds. Do the same with the eggplant and then cut each round into four so you end up with little, rounded triangles.
Pour tomato sauce into the base of a large baking dish. Group slices of vegetables into groups of 3 (1 slice of each) and place into the dish vertically. Once done drizzle over the remaining olive oil and add a good amount of salt and pepper.
Bake in oven for 45 minutes until all vegetables are soft and the tomato sauce is bubbling up.
Serve warm with crusty bread.