Ready in: 60 mins +
Ratatouille may look difficult, but using a jar sauce takes a lot of the hard work out of the equation
Ingredients:1 medium aubergine
3 tbsp extra virgin olive oil
2 onions, peeled and thinly sliced
3 garlic cloves, peeled and chopped
1 bay leaf
1 green and red pepper, halved, deseeded and chopped
225g courgette, trimmed and thickly sliced
750g of Dolmio Bolognese sauce
100ml vegan red wine (optional)
30g fresh oregano, chopped
15g fresh rosemary, chopped
45g fresh flat leaf parsley, chopped
fresh Italian bread and
seasonal salad to serve
- Remove the tops of the aubergine and cut into chunks. Rinse the aubergine, drain thoroughly and then pat dry with kitchen paper.
- Heat the oil in a large pan. Add the onion and cook for five minutes or until softened. Stir in the aubergine and cook for a further five minutes.
- Add the chopped garlic, bay leaf, peppers, courgettes and stir well. When softened, add the Dolmio Bolognese sauce, wine, oregano and rosemary. Bring to the boil, then reduce to a simmer. Cover the pan and continue to cook, stirring occasionally for a further 50 minutes or until the vegetables have softened and the sauce has thickened.
- Stir in the parsley, spoon in warmed serving bowls. Serve with plenty of Italian bread and crisp seasonal salad.