Neven Maguire's Ratatouille

INGREDIENTS

• 1 Tbsp. Simply Better Italian Terra Di Bari Bitonto Extra Virgin Olive Oil, plus extra to serve
• 350ml whole milk
• 4 Ripe Plum Tomatoes, thinly sliced
• 1 Courgette, thinly sliced
• 1 Aubergine, thinly sliced
• 1 Tsp Fresh Thyme Leaves, to garnish

For the Sauce:

• 1 Jar of Simply Better Italian Grilled Peppers, finely diced
• 1 Jar of Simply Better Italian Tomato & Basil Pasta Sauce
• 2 Tsp Simply Better Organic Herbs De Provence
• 1 Tsp Simply Better Italian Balsamic Vinegar of Modena
• 4 Garlic Cloves, crushed
• 1 Onion, diced
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F / Gas Mark 4).
2. Heat 2 tablespoons of the oil from the Italian grilled peppers in a small frying pan over a low heat, then add the onion and garlic and cook for about 3 minutes, stirring regularly until soft but not browned. Stir in the diced peppers and sauté for another 2-3 minutes before adding the tomato and basil sauce and Herbs de Provence. Season with salt and pepper and add the balsamic vinegar. Simmer for 4-5 minutes until the sauce has reduced to a thick consistency, stirring regularly.
3. Spread the sauce on the bottom of an ovenproof dish, then arrange the sliced vegetables on top in overlapping layers. Drizzle with olive oil, then season with salt and pepper. Place in the oven and cook for 45 minutes until the vegetables are tender and lightly golden.
4. To serve, garnish with fresh thyme leaves and a drizzle of extra virgin olive oil.