Baked Ratatouille Recipe, a delightful French dish that is vegan, gluten free, and so deliciously healthy. Bonus point, it it a favourite with the whole family. Serve it on its own or as a side dish for any meat or meat alternatives.
- 250 g tomato passata ( about one cup)
- 2 garlic cloves
- 1 small onion
- 1 teaspoon Herbs de Provence
- 1 aubergine (eggplant)
- 1 large red onion
- 1 courgette (zucchini)
- 1 yellow pepper
- 2 tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- salt and pepper to taste
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Mince the garlic cloves and chop the yellow onion finely.
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Mix them with the tomato passata and add the Herbs de Provence.
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Spread the mixture over the bottom of an oven-proof dish.
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Finely slice the aubergine, red onion, courgette, tomatoes and pepper, and arrange them alternating a slice of aubergine, one of tomato, one of courgette, one of red onion and peppers until you use them all up.
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Drizzle over the olive oil, sprinkle some dried basil and season well with salt and pepper.
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Cover the dish with foil and bake in the oven at 200 degrees C (390 Fahrenheit) for about 30 minutes or until the vegetables are tender.
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Remove the foil and bake for a further 10-15 minutes so that the vegetables can get a lovely brownish colour, but careful not to burn them if left for too long in the oven.
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Garnish with fresh basil.