Name: Roasted ratatouille soup with croque monsieur
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Croque monsieur; 8 slices rustic bread; 2 tablespoon dijonnaise; 4 slices ham or salami; 90 gram mozzarella or swiss cheese, sliced; 20 gram butter, softened; Roasted ratatouille soup; 1 eggplant, chopped; 250 gram punnet cherry tomatoes, halved; 1 yellow capsicum, seeded, chopped; 1 zucchini, chopped; 3 clove garlic, skin on; 1/4 cup olive oil; 1 red onion, chopped; 1 litre vegetable stock; 400 gram can diced tomatoes; 2 tablespoon finely chopped basil, plus extra leaves, to serve

Ingredients

Croque monsieur

8 slices rustic bread

2 tablespoon dijonnaise

4 slices ham or salami

90 gram mozzarella or swiss cheese, sliced

20 gram butter, softened

Roasted ratatouille soup

1 eggplant, chopped

250 gram punnet cherry tomatoes, halved

1 yellow capsicum, seeded, chopped

1 zucchini, chopped

3 clove garlic, skin on

1/4 cup olive oil

1 red onion, chopped

1 litre vegetable stock

400 gram can diced tomatoes

2 tablespoon finely chopped basil, plus extra leaves, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper, in a large bowl. combine eggplant, tomatoes, capsicum, zucchini, garlic and 2 tablespoons oil. Season to taste. Spread in a single layer on tray. Bake 25-30 minutes, until tender and golden.

2.Heat remaining oil in a large saucepan on high. Saut&eacute onion 3-4 minutes, until tender. Squeeze garlic from skins into a small bowl. Mash with a fork and add to onions with baked vegetables.

3.Stir stock and tomatoes through and bring to boil. Reduce heat to medium. Simmer, uncovered. 10-15 minutes. Season to taste and stir through basil.

4.Meanwhile make the croque monsieur spread half bread slices with diionnaise. Top with ham, mozzarella and remaining bread. Butter outsides of sandwiches. Fry sandwiches 1-2 minutes each side, or toast in a sandwich press, until golden and melted.

5.Serve soup with extra basil and toasted sandwiches.

It is often a good idea to slice and salt the eggplant. then set it aside for about 20 minutes before rinsing and chopping it This will draw out any bitterness.
Note

Woman's Weekly Food

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Ingredients

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