Oven-Baked Ratatouille

Ratatouille, a rustic French Provencal vegetable dish. Eggplant, courgettes, roasted capsicums & fresh herbs all oven baked in a delicious tomato sauce.

2 medium-sized capsicum / bell peppers (or 3 small)
3 large ripe tomatoes (or 6 medium-sized)
6 slices marrow (or 3 courgettes / zucchinni)
1 large eggplant / aubergine
8 tablespoons light olive oil
1 small brown onion (1/2 medium-sized)
1 large clove garlic (or 2 small)
3 sprigs fresh thyme
x1 400 gram tin whole peeled tomatoes
1 tablespoon red wine vinegar
1 tablespoon brown sugar (optional)
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 tablespoons fresh herbs (oregano, thyme, majoram, italian parsley)
2 tablespoons extra virgin olive oil for drizzling

View the full recipe at Tania’s Kitchen →