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Baked rats tails

(Or oven-roasted ratatouille)

Traditional ratatouille has all the vegetables cooked together in a pot. It produces a unique and immediately identifiable flavour, but it’s the same flavour all the way through because all the veggies cook in the same sauce.

This ‘rats tails’ has the vegetables cooking separately. They have the same herbs and oil, but because they cook separately, there are many different flavours, each in its own crisp packet that bursts fresh flavour as you bite into each piece. It will spoil you for the traditional version.

So tasty...

Ingredients

500 g cherry tomatoes preferably, or big tomatoes chopped to cherry-size bits
2 medium courgettes (or zuccinis to Australians)
1 small aubergine (antipodean eggplant)
1 small red pepper, de-seeded and cut into 2.5 cm squares
1 small yellow pepper, de-seeded and cut into 2.5 cm squares
2 fat cloves of garlic, finely chopped
1 medium onion, peeled and cut into 2.5 cm squares
3 tablespoons of olive oil
1 handful of fresh basil leaves
Salt and pepper

Method

Cut the courgettes and aubergne into 2.5 cm cubes, leaving the skins on
Sprinkle them with salt, and weigh them down in a colander for an hour
Squeeze the vegetables out, and dry thoroughly
Put the tomatoes, aubergines, courgettes, capsicum and onion in a roasting tin, and sprinkle the garlic over the top
Roughly tear up the basil leaves, and mix in the olive oil. Drizzle over the vegetables, making sure that they are all coated.
Season everything in the tray with salt and pepper and roast it all on the highest shelf of the oven, preheated to the highest setting for 35-40 minutes, or until the veggies are roasted and tinged brown at the edges.

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