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Baked Spiced Ratatouille  Veg   HT   MC   French  70mins


Serves   4      Hot   Vegetarian     Main Course  Healthy Eating



   1 Large Ripe Aubergine, ( Eggplant)  cubed

   1 Large Courgette, ( zucchini ) cubed

   1 Large Onion, roughly chopped

   3 tbsp Olive Oil

   2 Garlic Cloves, chopped

   800g Tinned Chopped Tomatoes

   The Zest of 1 Orange

   1/2 teasp Cinnamon Powder

   1 tbsp finely chopped Fresh Ginger

   Salt and Black Pepper

   200g/7oz Puff Pastry

   1 Egg, beaten




1. Heat the oil in a large saucepan, add the onion, garlic, aubergine and courgette and sauté until lightly browned on all sides.


2.  Add the tomatoes, orange zest, cinnamon, ginger, salt and pepper cover, and simmer for 15-20 minutes.


3. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a shallow oven-proof dish.


4. Roll the pastry out to 5mm/1/4 inch thickness large enough to cover the top of the dish.


5. Transfer the ratatouille into the dish  then cover with the pastry pressing it firmly onto the edges of the dish.


6. Brush the pastry with the egg and make a small slit in the centre. Bake for 20-25  minutes until browned and risen. Serve hot.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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