Rec and pic cred: Ruhana Ebrahim
Sauce-4 orange & yellow sweet peppers (Woolworths/Checkers)1 ½ tomatoes2 baby gem squashRemainder of brinjal from prep1 onion (sliced)1 teaspoon garlic paste1 tablespoon Robertson's veggie seasoning½ teaspoon salt½ lemon pepper2 tablespoon oil1 teaspoon chilli powder
For the Ratatouille-4 baby gem squash2 medium sized brinjal2 ½ medium firm tomatoes
1. Mandolin or thinly slice the vegetables into even thickness discs. Leave aside.2. Place the remainder of brinjal, the tomato, onion, peppers and baby gems in a pot with oil, spices and garlic and cook till veg in tender.3. Blitz the veg till smooth.4. Spoon ⅓ of sauce down into a 24cm round oven safe pan/casserole dish.5. Place 1 slice gem, 1 slice tomato, 1 slice brinjal and continue to layer on top of each other going in a spiral to the center. 6. Close all gaps. 7. Sprinkle pinch of salt and pepper and a drizzle of oil. 8. Cover with foil, so that the veg do not lose too much color and shrivel up. 9. Place in preheated oven at 180degC for 30min or until veg is tender.10. Remove from pan and serve with heated additional sauce.
INFO & TIPS
Note: Make sure your veg are all around the same size so when you layer them it sits well and also cooks evenly.