Recipe from Relaxed Aga cooking, p28

Serves 4

 

1 aubergine

2 red peppers

2 medium courgettes

2 tbsp oil

1 onion

2 cloves garlic

1 tin (400g) chopped tomatoes

Handful fresh basil leaves

½ tsp balsamic vinegar

Salt and pepper

3 oz (75g) red lentils

 

Crumble topping:

2 oz (55g) fresh breadcrumbs

2 oz (55g) grated cheddar cheese

1 tbsp chopped fresh parsley

 

Oven: Esse 200,  Aga roasting oven, 200C, 400F

 

Prepare ahead: 24 hours

Freeze: Yes

 

Wash the vegetables, then cut the aubergine, peppers, courgettes and onion into even sized pieces. Crush the garlic.

 

Heat the oil in a heavy based ovenproof deep sauté pan and tip in the vegetables.

 

When sizzling, set the pan on the floor of the roasting oven for 10 minutes, shaking occasionally to turn the vegetables.

 

Once they have browned, tip in the tin of tomatoes, lentils, seasoning and vinegar.

 

Bring to the boil, then cover and put into the simmering oven for about 30 minutes, until the lentils have cooked.

 

Mix together the crumble ingredients.

 

Tear the basil leaves into the ratatouille and mix well, then pour into an ovenproof serving dish and scatter the crumble over the top.

 

Cook the crumble at the top of the roasting oven for 15 minutes until the topping is melted and browned.