Oven roasted ratatouille

Olive oil
1 large aubergine, cut into cubes
3-4 courgettes or patty pan, cut into chunks
2 medium onions cut into fairly thick slices
1 tin chopped tomatoes
Salt and freshly ground black pepper
4 garlic cloves, finely chopped
A handful of basil leaves, torn
A handful of thyme leaves

1) Put all the chopped veg into a large roasting tray, drizzle with olive oil and put into the oven to roast for about an hour. Keep checking and shaking/stirring to ensure that the veg cook evenly.
2) Meanwhile, prepare the tomato sauce. Add a little olive oil to a pan and add the garlic so that it cooks very lightly. Add the chopped tomatoes and cook on a low heat. Add salt, pepper and thyme leaves, a teaspoon of sugar and leave to cook gently. 
3) Once the veg has cooked, add the tomato sauce, stir and return to the oven for a further 10 minutes.
4) Sprinkle with the basil leaves and serve with a chunky slice of bread or brown rice, and a corn on the cob or some green salad!

Original Source: 

Hugh Fearnley-Whittingstall

Main Ingredient Tags: