This French dish is a fail proof way to whip up something healthy, in minutes and guaranteed to be a crowd pleaser. Why not add a side of feta and some crusty bread?
2 medium aubergines
2 yellow and 2 red peppers, halved and deseeded
2 tbsp olive oil
3 cloves garlic, peeled and thinly sliced
1 large red onion, peeled and roughly diced
500g medium vine tomatoes
1 tsp sweet smoked paprika
25g basil leaves
50ml extra virgin olive oil
Chop aubergines, courgettes and peppers into 3cm chunks, pour olive oil into 2 large roasting tins. Place the aubergines in 1 tray; the courgettes, peppers, garlic and red onion in the other. Season and toss to coat. Place trays on shelves 1 and 3. Roast on CircoTherm® 180° for 25mins.
Transfer aubergines, peppers and onions to a 3 litre ovenproof dish. Add tomatoes to the courgettes tray, sprinkle with paprika and cook for 20 mins until tender. Transfer to the dish, place on shelf 1 and cook for 10 mins.
Blitz the basil and extra virgin olive oil in a food processor until smooth. Season, toss through the ratatouille and serve.