On-the-Road Baked Ratatoulille

1:59 am on 11 November 2006


  • 1 onion
  • 2 cloves garlic
  • 1 egg plant
  • 2 courgettes
  • 2 capsicums, red or yellow
  • punnet of cherry tomatoes
  • olive oil
  • salt and pepper
  • fresh basil


Preheat the oven to 250°C.

Chop the onion and garlic. Coarsely chop the egg plant, courgettes and peppers and arrange in a roasting dish. Add the onion, garlic and the cherry tomatoes. Add a good dollop of olive oil (20% more than you would normally use), salt and pepper and a generous amount of fresh basil.

Mix well and place in the oven. Cook for 40 minutes, stirring occasionally. The vegetables should keep their shape and caramelise.

Using extra oil means it keeps for up to a week in a chilly-bin and the flavours just get more intense.

To eat, spoon it into a long bread roll.

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