Easy Ratatouille

Serves 2-3. This recipe was so quick and easy to make! Perfect for those cooler nights too!

Ingredients:

• 2 x 400g tins of crushed tomatoes (with basil added if you like)

• 3 tablespoons olive oil

• 1 eggplant, diced

• 1 large brown onion, diced

• 1 red capsicum, diced

• 2 zucchinis, diced

• 2 tsp of crushed garlic

• Fresh basil leaves to serve

• Bread, toasted, to serve

• Salt and pepper to season

Method:

• Preheat oven to 200 degrees and line a tray with baking paper.

• Add eggplant to the tray and drizzle with 1 tbs of olive oil. Shake the tray to coat eggplant in oil. Bake eggplant in the oven until the eggplant is tender.

• Add the diced capsicum and zucchini to the tray with another tbs of olive oil and a pinch of salt. Shake the tray to coat the veggies and place back in the oven. Cook until golden and soft.

• Meanwhile, add the remaining oil to a saucepan. Add the onion and garlic and cook until soft.

• Stir through the crushed tomatoes and bring to the boil. Add in salt and pepper to season.

• Add the eggplant, capsicum and zucchini to the saucepan and continue to cook for another few minutes.

• Stir through the basil leaves.

• Serve with toasted sourdough and fresh basil on top. Enjoy :)

Sooo delicious!