Ingredients

  • 2 tbs olive oil
  • 1/2red onion, peeled and diced
  • 1/2 red pepper, diced
  • 1 garlic clove, sliced
  • 1/4 aubergine, cubed 1 cm
  • 1/2 courgettes, cubed 1 cm
  • 2 large tomatoes, slice the top off and scoop the flesh out
  • 1 small bunch of basil, torn
  • Salt and pepper
Sauce
  • 400g San Marzano tinned tomatoes
  • 3 cloves garlic sliced
  • 1 red chilli sliced
  • Small bunch basil torn
  • 50ml olive oil
  • Salt and pepper
Pesto
  • 50g walnuts
  • 1 small bunch basil
  • 50ml olive oil
  • Salt and pepper
To serve
  • Herb oil

Method

Heat a large non stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add the courgettes and cook for 30 seconds then add the peppers and garlic and cook for another 30 seconds. Finally, add the aubergines and tomatoes, season and cook over a gentle heat for 5 minutes and then finish with the basil.

To cook the tomatoes drizzle in oil, season and bake for 5 minutes.To make the pesto blitz all the ingredients together in a food processor for 20 seconds.

Pop all the ingredients for the sauce into a pan and bring to the boil then simmer for 5 minutes.

To serve, spoon the sauce into bowls and top with the tomatoes. Fill with ratatouille, top with pesto and drizzle in herb oil.

Ingredients

  • 2 tbs olive oil
  • 1/2red onion, peeled and diced
  • 1/2 red pepper, diced
  • 1 garlic clove, sliced
  • 1/4 aubergine, cubed 1 cm
  • 1/2 courgettes, cubed 1 cm
  • 2 large tomatoes, slice the top off and scoop the flesh out
  • 1 small bunch of basil, torn
  • Salt and pepper
Sauce
  • 400g San Marzano tinned tomatoes
  • 3 cloves garlic sliced
  • 1 red chilli sliced
  • Small bunch basil torn
  • 50ml olive oil
  • Salt and pepper
Pesto
  • 50g walnuts
  • 1 small bunch basil
  • 50ml olive oil
  • Salt and pepper
To serve
  • Herb oil

Method

Heat a large non stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add the courgettes and cook for 30 seconds then add the peppers and garlic and cook for another 30 seconds. Finally, add the aubergines and tomatoes, season and cook over a gentle heat for 5 minutes and then finish with the basil.

To cook the tomatoes drizzle in oil, season and bake for 5 minutes.To make the pesto blitz all the ingredients together in a food processor for 20 seconds.

Pop all the ingredients for the sauce into a pan and bring to the boil then simmer for 5 minutes.

To serve, spoon the sauce into bowls and top with the tomatoes. Fill with ratatouille, top with pesto and drizzle in herb oil.