This French classic combines a colourful medley of roast vegetables with herbs and spices.
1 Specially Selected Sweet Pointed Pepper
1 Green Pepper
2 Red Onions
3 Garlic Cloves (peeled and finely chopped)
400g Sweet Harvest Tinned Chopped Tomatoes
2 tsp Cucina Pesto
1 tsp Stonemill Basil
2 tsp Stonemill Paprika
80ml Solesta Olive Oil
Stonemill Salt and Black Pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Chop the peppers in half, then into medium size chunks and remove any seeds.
Chop the aubergine, courgette and onions into similar size pieces.
Then place all the chopped vegetables into a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 20 minutes.
Place the chopped tin tomatoes, paprika, pesto, garlic and basil into a large saucepan.
Add the cooked vegetables, season with a pinch of salt and pepper and heat gently.
Serve either as a side dish, or with some crusty baked Sunnyhills bread.
Alternatively, transfer the ratatouille to a large baking dish, crack 4 eggs over the top and bake in the oven for 10 minutes (or until the eggs are set).