BroughtonKitchen

450g cherry tomatoes skinned

2 medium corgettes

2 large garlic cloves chopped finely

1 small aubergine

1 small red pepper deseeded and chopped in to 2cm squares

1 small yellow pepper deseeded and chopped in to 2cm squares

1 medium onion cut in to 2cm pieces

3 tablespoons of olive oil

1 handful of fresh basil

salt and black pepper 

Ingredients For Tomato Sauce

1 garlic crushed

1 handful of basil leaves chopped up

1 tin chopped tomatoes

1 teaspoon oregano

1 tablespoon of red wine vinegar 

Method

Put all the following in your baking tin:-

Cut the aubergine and courgettes in to 2 cm dice

chop the onion in to similar 2cm pieces 

Add  the tomatoes, chopped courgettes, garlic , chopped pepper , olive oil and basil leaves in to the baking tin.

Cook in oven at 220c fan for 30 minutes checking and turning it every 10-15 mins.

For the Toamato sauce: 

Gently fry off the garlic and chopped basil in a small pan for 2 mins

Add the chopped tomatoes, oregano, red wine vinegar and 1 tsp od salt and cook for 20-25 mins on a very low heat. 

Finally gently fold in about half of this tomato sause in to your ratatouille and it will be a lovely mix as per the above photo. 

Keep the remaining tomato sauce for another time.