Roasted Ratatouille with Dumplings

• 1 large red onion, sliced
• 2 cloves garlic, crushed
• 2 red peppers, halved and cut into chunky slices
• 2 courgettes, sliced
• 1 medium eggplant, diced
• 4 tablespoons olive oil
• 800 g canned chopped tomatoes
• 1 pinch sugar
• 125 g self-raising flour, plus a bit extra
• 50 g butter
• 1 tablespoon freshly chopped parsley
• 1 teaspoon thyme
• 1 liter hot vegetable stock

1. Preheat the oven to 200 C or 375 F.
2. Put the onion, garlic, peppers, courgettes and aubergine in a roasting tin and mix them all together.
3. Drizzle with oil and season well with plenty of salt and freshly ground black pepper.
4. Roast for 40-50 minutes.
5. Add the tomatoes and sugar and stir.
6. Return to the oven for 15-20 minutes.
7. Meanwhile, make the dumplings.
8. Put the flour, butter, parsley and thyme in a bowl and season well.
9. Add 6-7 tbs cold water and mix together with a knife.
10. Dust your hands with a little flour and shape the mixture into four dumplings.
11. Bring the stock to a boil, then turn down the heat.
12. Add the dumplings and poach gently for five minutes, turning once with a slotted spoon.
13. Sppon the rataouille into four ovenproof dishes and put a dumpling in each dish.
14. Put the ratatouille and dumplings in the oven for 10 minutes, until the dumplings are lightly browned.

red onion, garlic, red peppers, courgettes, eggplant, olive oil, tomatoes, sugar, flour, butter, freshly chopped, thyme

Taken from www.food.com/recipe/roasted-ratatouille-with-dumplings-51680 (may not work)