This recipe is taken from a Paris restaurant where a friend used to work, and is a lovely ‘haute cuisine’ take on the much more workaday ratatouille enjoyed allover France. It will go splendidly with either of the meaty treats which make up this month’s recipes, and if served with a good mixed salad and crusty bread, makes a great lunch or light supper. It is cooked in the oven, so does not use so much oil as normal ratatouille, making it a bit healthier.
Ingredients
1 medium aubergine, sliced1 large courgette, sliced
2 good quality vine tomatoes, sliced
1 yellow pepper, thinly sliced
Spice Mountain Wild Herbs blend
Spice Mountain Patatas Bravas blend
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