This Garlic Bread Ratatouille is a great main by itself or would do well as a starter or share at a party.

You could simplify the recipe by not searing the vegetables before layering them with the garlic bread. It leaves the base slightly soggy but has the same great taste.

Serves 2 as a main

INGREDIENTS

1 Garlic Bread

1/2 Courgette

1 Large Red Onion

1 Aubergine

1 Beef Tomato

Mixed Herb Oil or Garlic Oil

1 Jar Tomato Pasta Sauce

Grated Cheese

METHOD

Preheat the oven to 200°C.

Slice the vegetables into thin circles, you may want to cut the aubergine and beef tomato in half to make semi circles.

Let a frying pan or griddle warm on to a high heat.

Add a single layer of vegetables to the dry pan and cook for a few minutes each side to sear them. Repeat until all the vegetables are done, take the pan off the heat and leave to the side.

Take your uncooked garlic bread, cut through the sections so you have individual slices.

In an oven proof pan tip out your tomato pasta sauce and spread to form a layer across the bottom.

Over the tomato sauce layer your garlic bread and vegetables in a repeating pattern like the picture above.

Drizzle over some garlic or herb oil and top with grated cheese.

Put the dish in the oven for approximately 30-40 minutes to bake. The top of the bread should be golden brown and crispy, while the vegetables should be soft.

Serve straight from the oven.

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