Ratatouille

*paste jar = belazu Aubergine and parmesan pesto or smoked aubergine paste, not important but gives it a really nice base If bua eating, make pasta

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Step 1

Dice veg to equal size pieces. cook aubergine in a pot with a little oil then set aside . Then cook courgettes very quickly so they don’t get soggy or overcooked and set aside.

Step 2

Fry the red onion with the garlic butter, garlic and chilli. Once translucent, add in the mushrooms and red peppers. Once softened a little add rest of the veg.

Step 3

Dissolve the stocks cubes in 500ml boiled water. Add this to the pot, then add the passatta, sliced basil and tin tomatoes.

Step 4

Stir through 1/3 of the aubergine pesto (if using smoked paste, add less and taste) and Leave to cook down. Taste and add any further seasoning. tip: if the tomato base tastes sweet add a bit of salt and lemon juice to re=balance.

Step 5

Serve when it thickens slightly. Serve with rice or pasta