Oven Baked Ratatouille

Oven Baked Ratatouille
From the kitchen of  SARAHGW

servings |  4
estimated Points® per serving | 1

1 Punnet of Cherry tomatoes
1 Aubergine
1 Red Pepper
2 Large Courgettes
1 tbls of garlc oil
1 bunch of basil
Tomoto Puree

Slice the aubergine and courgettes, sprinkle with salt, and place in a colander. Leave for 30 minutes so that the bitter juices drain out. Pour the tablespoon of oil into a large baking tray. Rinse and pat dry the courgettes and aubergines and add to the baking tray. Tip the cherry tomatoes into the same baking tray and add the chopped red pepper and chopped handful of basil leaves. Add a couple of tablespoons of tomato puree and bake for 45-60 minutes on the top shelf of the oven (gas mark 8), stirring occasionally.  

The ratatouille is ready when the tomatoes break down and the courgettes are just cooked. Add another tablespoon of oil or some boiling water if it seems too dry.