Oven Roasted Ratatouille

The aubergine and the courgette were diced into small chunks, and placed in a large glass bowl. The baby plum tomatoes were each cut into three using a sharp vegetable knife, and the mushrooms were finely sliced. Half a red pepper was cut into strips.

I added two pinches of herbes de Provence, half a teaspoonful of oregano, plus half a handful of fresh basil leaves, diced. Add a dash of vinegar, and a teaspoonful of tomato puree or passata. Drizzle with a dessert spoonful of olive oil, and stir together thoroughly.

I decanted the contents into a lidded metal roasting tray and (with the lid on) put it onto the middle shelf of an oven preheated to 220 deg C. It was allowed to cook for twenty minutes, and then taken from the oven and placed on the hob. I turned the semi-roasted ratatouille with a  wooden spoon, and then placed the dish back into the oven, again with the lid on. Allow to cook for another fifteen minutes.

Serve as is, or with boiled rice or pasta. Fabulous dish!