Ratatouille parmigiana

French and Italian in one dish!

Under 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2-3 medium brinjals, sliced 1cm-thick
  • 2 red peppers, seeded and sliced
  • 6 baby marrows, sliced
  • Glug olive oil
  • Salt and milled pepper
  • 1 jar (500g) ready-made tomato pasta sauce
  • 2 cups (250g) grated regular mozzarella or 1 ball fresh mozzarella (fior di latte), torn
  • 1½ cups (375ml) finely grated parmesan cheese
  • Handful basil leaves, torn
  • Crusty bread, for serving (optional)

Method:

  1. Preheat oven to 220°C.
  2. Heat a griddle pan over a medium heat or preheat the oven grill.
  3. Toss vegetables in oil and season.
  4. Chargrill or grill vegetables until tender.
  5. Layer vegetables with pasta sauce, mozzarella and parmesan in an ovenproof dish.
  6. Bake for 20 minutes until golden and bubbling.
  7. Scatter with basil and serve with bread.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.