Homemade Ratatouille

When I was in Italy over the summer we made ratatouille with fresh vegetables, Italian passata and fresh herbs from the garden 👌.
A whole bowl of yummy goodness 😊.
When I got back home I tried to recreate the recipe. It’s so simple and I feel worth the extra little effort compared to the ready made cans of ratatouille.
Makes 4 portions
🔹1 aubergine
🔹1 courgette
🔹200g mushrooms
🔹Half a red pepper
🔹600g jar of passata
🔹1 garlic clove
🔹Handful of fresh rosemary (or your favourite herb). 🔹Olive oil. 🔹Pepper to season
🔸Preheat the oven at 170 degrees (fan)
🔸Chop up the garlic clove and all the vegetables.
🔸Drizzle a little olive oil in the base of a large baking dish.
🔸Place the chopped vegetables and garlic in the baking dish in an assorted fashion so the veggies are all mixed up together.
🔸Pour over the passata and stir into the vegetables so evenly spread.
🔸Top with the fresh rosemary (you can use other herbs if you prefer these).
🔸Crack a little pepper over the ratatouille if you want to added seasoning.
🔸Cook in the preheated oven for 45-50 mins.
🔸Take out of the oven and serve.
🔸It keeps well for a couple of days in an airtight container in the fridge – perfect for meal prep 👌.