Ingredients
olive oil spray
2 lebanese eggplants
sliced
2 small zucchini
sliced
3 roma tomatoes
sliced
1 clove garlic
finely sliced
1 tbsp olive oil
1 small onion
finely diced
½ red capsicum
finely diced
1 cup tomato passata
salt and freshly ground black pepper
freshly chopped basil leaves
to serve
Equipment
- 1 oven proof dish
- 1 knife
- 1 spatula
- 1 sauté pan
Instructions
- Preheat oven to 180°C.
- Slice eggplants, zucchini and tomatoes into rounds about 2-3 mm thick.
- Spray the base on an oven proof dish with olive oil.
- At one end of the dish start 4-5 lines with pieces of eggplant, then layer a slice of zucchini over each piece of eggplant, then layer a slice of tomato over the zucchini.
- When you have finished arranging the vegetables, spray with olive oil and then bake for 30 minutes until soft.
- Meanwhile, sauté onion in 1 tablespoon olive oil over medium heat until starting to colour, add capsicum and cook for about 5 minutes until soft.
- Add tomato passata and simmer for about 20 minutes.
- To serve, use a 2cm wide spatula or a knife, to lift up a ‘layer’ of roasted vegetables and arrange in a circle, ala Remy.
- Drizzle with the tomato and capsicum sauce and the basil leaves.
Notes
Tip
I served this with steak, the tomato sauce works nicely with both meat and veg.
Tip
Ratatouille is also lovely with roast lamb.
Variation
If you cannot possibly bear the thought of arranging all the vegetables, just chop them up into 2 cm chunks, sauté the onion first, add the rest of the ingredients and bake for about 1 hour.
