Ratatouille casserole

A vegetarian casserole, oven-baked with a cheesy potato topping

Ingredients

• 2-3 tbsp olive oil

• 1 red onion, chopped finely

• 2 garlic cloves, chopped finely

• 1-2 red peppers , cut into 2cm dice

• 1-2 courgettes, cut into 2cm dice

• 1 aubergine , cut into 2cm dice

• 300-400g tomatoes, chopped roughly or can of chopped tomatoes

• 2 tbsp tomato purée

• 2 potatoes , thinly sliced or diced

• Salt and freshly ground black pepper

• big pinch grated nutmeg

• 150ml cream, I used dairy free cream

• small bunch basil , chopped or 2 levelled tsp dried basil

• 70g grated sheep or goat’s cheese or vegetarian alternative

Method

1.      Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.

2.      Stir in the tomatoes and 4 tbsp water or can of tomatoes. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.

3.      Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay/spread the potato slices or diced potatoes on top of the ratatouille, then pour over any remaining cream. Place in the oven, uncovered, for 30 mins.

4.      Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 15-20 mins until golden and bubbling.

Serves 4 as a starter and 2-3 as a main course

Tip Tastes really nice with a tossed green salad!