Ratatouille

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes

Storage: fridge – 3-5 days

Freezer friendly

Ratatouille

Ingredients

1 eggplant, sliced

2 zucchinis, sliced

2 capsicums, chopped

½ butternut pumpkin, sliced

Choice of oil

Salt and pepper

2 tsp dried thyme

2 red onions, roughly chopped

4 cloves garlic, finely chopped

250g cherry tomatoes

1 tsp dried oregano

1 tin diced tomatoes

1 tsp coconut sugar

Zest from ½ a lemon

Directions

1. Preheat oven to 180 degrees celcius
2. Spread eggplant, zucchinis, capsicums and pumpkin on a baking tray and drizzle with oil. Season with salt and pepper and 1 tsp of thyme
3. Cook in the oven for 25-30 minutes or until veggies are cooked through and golden.
4. In the meantime, heat a drizzle of oil in a frypan and add onion and garlic. Cook for 5 minutes
5. Add whole tomatoes, salt, pepper, 1 tsp thyme, oregano and a little splash of water
6. Cover with lid and cook for 10 minutes
7. Squash tomatoes with the back of a wooden spoon and add tin tomatoes, sugar, lemon zest, basil and roasted veggies
8. Cook for 5 minutes and serve on its own or with pasta, rice or bread.