Basic oven-roasted ratatouille

1.Preheat oven to 200°C (180°C fan-forced). Combine eggplant, zucchini, capsicums and onion in a 1.75-litre (7-cup) roasting pan. Spray with oil. Sprinkle with oregano. Season with salt; toss to combine. Bake 20 minutes, or until golden brown.

2.Stir in tomato, garlic and bay leaf. Bake, stirring occasionally, 30 minutes, or until vegetables are tender. Remove bay leaf; discard.

3.Add half the parsley; stir to combine. Sprinkle over remaining parsley and ricotta. Serve at once.