Name: Basic oven-roasted ratatouille
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium eggplant, cut into 3cm pieces; 3 medium zucchini, cut into 1cm rounds; 1 medium yellow capsicum into 3cm pieces; 1 medium red capsicum, cut into 3cm pieces; 1 medium red onion, halved, cut into thin wedges; cooking oil spray; 1 teaspoon dried oregano leaves; 2 400g cans diced tomatoes; 2 clove garlic, crushed; 1 dried bay leaf; 1/3 cup chopped flat-leaf parsley; 60 gram fresh ricotta, crumbled, to serve

Ingredients

1 medium eggplant, cut into 3cm pieces

3 medium zucchini, cut into 1cm rounds

1 medium yellow capsicum into 3cm pieces

1 medium red capsicum, cut into 3cm pieces

1 medium red onion, halved, cut into thin wedges

cooking oil spray

1 teaspoon dried oregano leaves

2 400g cans diced tomatoes

2 clove garlic, crushed

1 dried bay leaf

1/3 cup chopped flat-leaf parsley

60 gram fresh ricotta, crumbled, to serve

Method

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.

Women's Weekly Food