4 tbsp olive oil
1 medium onion, chopped
1 medium aubergine, chopped
1 tbsp crushed garlic
2 medium courgettes chopped
1 medium red pepper, chopped
1 x 400 g tin tomatoes
1 level tbsp tomato puree
2 level tsp dried mixed herbs
salt and freshly ground black pepper and pinch of sugar to taste
1 medium onion, chopped
1 medium aubergine, chopped
1 tbsp crushed garlic
2 medium courgettes chopped
1 medium red pepper, chopped
1 x 400 g tin tomatoes
1 level tbsp tomato puree
2 level tsp dried mixed herbs
salt and freshly ground black pepper and pinch of sugar to taste
For the crumble topping
225 g fresh breadcrumbs
225 g mature vegetarian cheddar cheese, finely grated
85 g chopped nuts
225 g mature vegetarian cheddar cheese, finely grated
85 g chopped nuts
method
to make the ratatouille
1. Gently fry onion and aubergine in oil, over moderate heat, until onion is tender and transparent (approximately 15 minutes).2. Add garlic, courgettes and pepper.
3. Cook gently for 10 minutes.
4. Add all remaining ingredients.
5. Simmer gently with lid on until the sauce is nice and thick (approximately 15 minutes).
6. Season to taste. Transfer to oven proof dish.
7. Pre-heat the oven to 200°C/400°F/gas mark 6.
to make the topping
1. Mix together breadcrumbs, cheese and nuts.2. Season with plenty of freshly ground black pepper. Pile mixture on top of ratatouille.
3. Finally, bake: place in pre-heated oven, and bake until hot through and the topping is crisp and golden (approximately 30 minutes, depending on depth of dish and starting temperature of ratatouille).
serving amount
serves 4
rate this recipe
8.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
