Rata2E aka Ratatouille


1 Yellow Pepper

2 Red Peppers

1 Courgette

2 Aubergines

3 Red Onions

4 Tomatoes

400 g Tin Passata

8 Cloves Garlic

2 Bay Leaves

Olive Oil

1 tsp Pepper

½ tsp Salt

1 tsp Basil

2 tsp Chilli Flakes


Make it:

Core and deseed  Peppers

Cut into Orio sized pieces probably 6 from each pepper

Season with salt and pepper

Drizzle with olive oil and roast in over at 160 till they start to char

Meanwhile make the sauce:

Chop 1 onion very finely

Fry till soft

Add the garlic and fry till the onions begin to colour

Add salt and pepper and chilli flakes and basil

Add passata and simmer for 15 minutes with bay leaves.

Chop all veg into discs about 5 mm

When peppers are done:

Stack the veg disks in a heatproof dish upright and alternative mixed pattern not too tightly (see next step)

Pour over sauce and allow it to sink through the veg disks

Bake in over for 30 minutes at 150 the 20 minutes at 220