Prep time: 10 mins Cooking time: 40 mins Serves 6
350g aubergines, sliced 1-2 tbsp salt 6 tbsp olive oil, plus extra for drizzling 1 large onion, sliced 3 garlic cloves, chopped 125g mushrooms, sliced 450g courgettes, sliced 680g tomatoes, quartered 2 tbsp chopped fresh thyme 2 tbsp chopped fresh marjoram 450g potatoes, peeled and sliced 25g Parmesan, freshly grated 5-6 sprigs fresh rosemary
1 Place aubergine slices in a colander and sprinkle with salt. Leave to stand for 10 minutes to draw out the bitter juices. Rinse thoroughly with cold water and dry with kitchen paper.
2 Preheat oven to 220°C. Heat oil in a large frying pan and add onion and garlic. Cook over high heat for 5 minutes until softened but not browned. Add aubergine slices, mushrooms and courgettes and fry for 5-8 minutes until they start to soften.
3 Stir in tomatoes and herbs and cook for a further 5 minutes. Season with salt and black pepper and spoon into a large ovenproof dish.
4 Arrange potato slices over vegetables so they overlap. Sprinkle with Parmesan and drizzle with oil. Scatter rosemary on top.
5 Bake in oven for 20 minutes until top is crisp and golden and ratatouille is bubbling. Serve immediately.