Oven Roasted Ratatouille with Baked Eggs.
1 Red Pepper, De seeded and thickly sliced
1 Yellow Pepper, De seeded and Thickly Sliced
4 Courgettes cut to 1/2 cm slices
1 Aubergine, Cut into chunks
2 Medium Red Onions, each cut into 6 Wedges
700g plum Tomatoes, Halved
2 Garlic Cloves, Crushed
7tbsp Olive Oil
3 Sprigs of fresh Thyme, Leaves only
560g Valfrutta Tuscan Passata
Preperation Time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
1.Preheat oven to 200 degrees (gas mark 6) and put all the vegetables, tomatoes, garlic, 5 tbsp olive oil and the thyme into a large roasting tin or wide cast-iron Frying pan. season and toss the vegetables to make sure they are all well-coated wil olive oil, then roast in the pre heated oven for 45 minutes. when they have 15minutes cooking time left to go remove from the oven and stir in the passata mix well season again then return to the oven for a further 10 minutes.
2. remove the ratatouille from the oven and reduce the heat to 180 degrees (gas mark 4) make 4 little wells in the vegetables and break the eggs into them drizzle the remaining Olive oil over the eggs, season each one and return to the oven for the last 5 minutes or until the eggs have set but the yolks are still runny.
Serve with Crusty Bread.
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