About this recipe:This is a fusion of a traditional ratatouille with a cool twist. A lot of ratatouille recipes are sloppy, but this one uses less tinned tomatoes in favour of flavour. Very good with a bottle of rose wine on on a summer's evening, or a bottle of red in the winter.
Gently heat the oil, and sweat the onions and garlic for a few minutes. Take off the heat before they brown.
Drizzle some olive oil in a baking dish, and arrange a layer of sliced courgettes. Then layer on top of the courgettes the red pepper, cut into rings. Then layer the onions and garlic. Then layer half the can of tomatoes. Then add the aubergine, arranged in a fan.
Then add the aubergine, arranged in a fan.
Add the green pepper.
Add a layer of any vegetables you may have left, until the dish is almost full. Add the herbs. Layer the sliced fresh tomatoes.
Add the cheese and black pepper, and drizzle the honey over the top.
Bake for an hour with the lid on. This will stop the dish from drying out.
Take off the lid for fifteen minutes to crisp up the top and evaporate off additional liquid if desired.
This is quick and easy, and very, very tasty- and healthy. Goes great with a summer salmon or chicken salad, or braised chicken or pork in the winter. Lovely, ma boodys!
If you want to make this dish vegetarian, you can substitute the Cheddar cheese and Parmesan cheese with vegetarian cheese.