Baked Spiced Ratatouille Veg
HT MC French
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
Heat the oil in a large saucepan, add the onion, garlic, aubergine and courgette
and sauté until lightly browned on all sides.
Add the tomatoes, orange zest, cinnamon, ginger, salt and pepper cover,
and simmer for 15-20 minutes.
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a shallow
Roll the pastry out to 5mm/1/4 inch thickness large enough to cover the top of
Transfer the ratatouille into the dish then
cover with the pastry pressing it firmly onto
the edges of the dish.
Brush the pastry with the egg and make a small slit in the centre.
for 20-25 minutes until browned and
risen. Serve hot.