Ratatouille Bake

• 6 large potatoes, for mashing
• sea salt
• 6 -8 leaves fresh basil, very finely chopped
• extra virgin olive oil
• fresh coarse ground black pepper
• milk
• 1 aubergine, diced into 21/2cm pieces
• 2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces
• 2 red peppers, each half divided into 4 pieces
• 2 medium red onions, each divided into 8 pieces
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1 (450 g) can organic plum tomatoes, roughly chopped
• fresh parmesan cheese, grated

1. . Put the oven on Gas 5, 190C, 375u0b0F.
2. . Peel and cook the potatoes in salted water. Drain and mash.
3. . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
4. . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
5. . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
6. . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
7. . Season with salt and pepper.
8. . Reduce the oven temperature to Gas 5,190C, 375u0b0F.
9. . Spread the mashed potato carefully on top.
10. . Sprinkle with parmesan cheese.
11. . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.

potatoes, salt, fresh basil, extra virgin olive oil, ground black pepper, milk, aubergine, courgettes, red peppers, red onions, garlic, italian seasoning, tomatoes, parmesan cheese

Taken from www.food.com/recipe/ratatouille-bake-167774 (may not work)