This is one of my quick go-to low maintenance weeknight recipes where I have some leftover veggies in the fridge and can carry on with my jobs whilst it cooks for an hour. A great simple and nutritious batch cooking recipe. Ratatouille can be very versatile, later in the week, I sometimes pair this as a side dish with some roasted salmon.
1 small aubergine sliced
1 courgette sliced
5 beef tomatoes sliced
1 jar of best tomato passata sauce
1 tbsp of red wine vinegar
2 tbsp of tomato concentrate
2 tbsp of national yeast or parmesan
Big pinch of salt and pepper
4 garlic cloves sliced
Start by slicing the vegetables thinly and then layering them in a baking tray alternating each vegetable.
Mix the sauce ingredients together and pour it over the vegetables.
Bake in the oven for 1 hour.
Sprinkle with cheese or vegan parmesan and enjoy.