| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Aubergine; diced |
| 3 |
|
Courgettes; sliced |
| 2 |
lg |
Red peppers; chopped |
| 1 |
cn |
Chopped tomatoes; (400g) |
| 500 |
ml |
Tomato juice |
| 2 |
|
Garlic cloves; finely chopped |
| 1 |
ts |
Oregano |
| 1 |
ts |
Chopped fresh basil |
|
|
Salt and pepper |
| 450 |
g |
Pasta shells |
| 8 |
tb |
Fresh wholemeal breadcrumbs |
| 125 |
g |
Grated cheese; (mature Lancashire |
|
|
; is good) |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4. Heat the oil in a large saucepan
and cook the onion and aubergine gently until softened. Add the
courgettes and peppers and fry for a few minutes, stirring
occasionally. Add the tomatoes, tomato juice, garlic, herbs and
seasoning and simmer for 20 minutes.
Meanwhile, cook the pasta shells. Drain well and mix with the
ratatouille. Tip the mixture into a large ovenproof dish. Mix the
breadcrumbs with the grated cheese and sprinkle over the pasta
mixture.
Bake in the oven for 15-20 minutes, or heat through in the microwave.
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