Ratatouille

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 shallot, crushed
• 2 crushed garlic cloves
• 1 tablespoon Italian seasoning
• pinch rosemary
• 1 bayleaf
• black pepper to taste
• 2 small aubergine, diced large
• 1 yellow squash, diced large
• 1 courgette, diced large
• 50g mushrooms, quartered
• 1 red or green bell pepper, diced large
• 200g diced tomatoes
• 250ml low-sodium vegetable stock

Method

1. garnish: 1 tsp parsley
2. Fry the olive oil, onion, shallot and garlic for 3 minutes until translucent.
3. Add the rest of the ingredients, except the parsley and bring to a boil. Transfer into an oven-proof dish and bake for 1.5 hours, covered, at 350 degrees F.