Cheesy Baked Ratatouille

We’ve kept this light, but stir some drained tinned beans into the tomato and pepper sauce before cooking if you want a heartier meal.

Hands-on time 30min. Cooking time about 1hr 5min. Serves 4

2tbsp olive oil

1 large courgette, trimmed and thinly sliced into rounds 1 aubergine, thinly sliced into rounds 1 onion, finely chopped

3 garlic cloves, crushed

2tsp fresh thyme leaves, plus extra to garnish

8 large ripe tomatoes

1tbsp balsamic vinegar

Pinch of sugar 2 large roasted red peppers from a jar, drained and roughly chopped 150g goat’s cheese log with rind, sliced into ½cm rounds

1 Heat ½tbsp oil in a large, deep frying pan over high heat. Working in batches and adding more oil as needed, fry the courgette and aubergine slices until golden. Remove to a plate.

2 Reduce heat to medium, add remaining 1tbsp oil to the empty pan and fry the onion for 10min, until softened. Stir in garlic and thyme and fry for 2min. Roughly chop 6 of the tomatoes and add to the pan with the vinegar and sugar. Cook for 10min, until the tomatoes have broken down. Stir through the red peppers and check seasoning. Scrape into a rough 2 litre ovenproof serving dish.

3 Preheat oven to 200°C (180°C fan) mark 6. Thinly slice remaining tomatoes; arrange on top of the sauce, alternating and overlapping with the aubergine, courgette and goat’s cheese slices.

4 Season well and cook in the oven for 30min, or until golden and bubbling. Garnish with extra thyme and serve.

PER SERVING 246cals, 11g protein, 16g fat (8g saturates), 13g carbs (12g total sugars), 5g fibre