Oven roasted ratatouille

Oven roasted ratatouille

When I’m in a need of a vegetable hit, I like nothing more than big bowl of oven-roasted ratatouille. Why oven-roasted? Well usually I dish it up with a soft and fluffy jacket potato, and kill two birds with one stone – while I’m roasting the veg, I cook the potato too.

However, while flicking through the pages of my new favourite book (sorry, we’re back to A Modern Way To Eat) Anna Jones suggests serving her saffron spiked ratatouille  with a fried egg – a kind of Mediterranean shakshouka. So, that’s what I decided to do as well.

My ratatouille isn’t saffron spiced though, it’s simply aubergine, courgette, red pepper, tomatoes, garlic, a glug of oil and a little pinch of chilli seeds, roasted in the oven and then topped with a fried egg and served with a hunk of crusty bread. Delicious.

 The verdict from the husband: ‘Mmm, nice. The egg was a good idea.’ Thanks Anna.

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