Ratatouille Bake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 large potatoes, for mashing
• sea salt
• 6 -8 leaves fresh basil, very finely chopped
• extra virgin olive oil
• fresh coarse ground black pepper
• milk
• 1 aubergine, diced into 21/2cm pieces
• 2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces
• 2 red peppers, each half divided into 4 pieces
• 2 medium red onions, each divided into 8 pieces
• 2 garlic cloves, minced
• 1 teaspoon dried italian seasoning
• 1 (450 g) can organic plum tomatoes, roughly chopped
• fresh parmesan cheese, grated

Recipe

• 1 . put the oven on gas 5, 190c, 375°f.
• 2 . peel and cook the potatoes in salted water. drain and mash.
• 3 . stir the basil into the mashed potato along with 1 tablespoon of olive oil. season with salt and pepper. stir in enough milk to make a creamy mash.
• 4 . place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
• 5 . add two tablespoons of olive oil, italian seasoning and a pinch of salt and toss well.
• 6 . cook on the top shelf of a pre-heated oven, gas 7,220c, 425f, for 30 minutes, tossing occasionally. remove from the oven and stir in the tomatoes.
• 7 . season with salt and pepper.
• 8 . reduce the oven temperature to gas 5,190c, 375°f.
• 9 . spread the mashed potato carefully on top.
• 10 . sprinkle with parmesan cheese.
• 11 . bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.