Ratatouille bake

Prep time: 20 mins ● Cook time: 55 mins ● Cals per portion: 415

SERVES 4

● 50ml olive oil

● 3 garlic cloves, peeled

● 6 sprigs of thyme, leaves picked

● 2 x 400g cans chopped tomatoes

● 70g feta, crumbled

● 1 tsp sherry vinegar

● 25g fresh basil, leaves picked

● 2 x 125g packs mozzarella, sliced

● 2 courgettes (about 200g each), sliced into 0.5 cm discs

● 2 aubergines (about 300g each), sliced into 0.5 cm discs

● 3 peppers (about 120g each), mixed colours, deseeded and sliced into rings

● 3-4 tomatoes (about 250g combined weight), sliced

● 1 tsp dried oregano

● Salt and pepper

PREHEAT

the oven to 190c/fan 170c/gas 5. Place 40ml of the olive oil in a saucepan with the garlic and thyme and cook gently for about 1 minute over a medium heat. Pour in the tinned tomatoes and add the feta. Stir well and simmer for 10 minutes. Finally, add the vinegar and basil, remove from the heat and blitz with a hand blender until smooth. Season with salt and pepper. Pour this tomato sauce into the base of a baking dish (preferably round and about 30cm in diameter, or oval). Place the mozzarella slices in a layer over the sauce, then arrange the vegetables on top, standing them upright and alternating them as you go. Brush the tops of the vegetables with the remaining 10ml olive oil, using a pastry brush, sprinkle with the dried oregano, season with salt and pepper and bake for about 45 minutes, until the sauce is bubbling and the vegetables are soft.