Ingredients
| 2 red capsicums, deseeded, cut into chunks | |
| 2 eggplants, diced into 1½-2cm chunks | |
| 2 red onions, sliced lengthwise into eighths | |
| 3 medium-sized zucchini, sliced into 1cm rounds | |
| 20 cloves garlic | |
| 160ml olive oil | |
| 500g premium beef mince | |
| 1 tablespoon dried oregano | |
| 1 teaspoon salt | |
| 2 x 400g cans cherry tomatoes and juice | |
| ½ cup water or stock |
Here we’re slowly clinging on to those flavours of summer with typical ratatouille ingredients roasted in the oven until charred and concentrated. There are so many ways to use this: toss it through a pasta of your choice (pictured); add parmesan and/or basil if you wish; grill it on thick, toasted sourdough with mozzarella; or stuff into pita with rocket and a yoghurt dressing.
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Instructions
| 1. | Heat the oven to 220°C fan bake. |
| 2. | Toss the vegetables, including the garlic, in 100ml olive oil and spread evenly over two oven trays. |
| 3. | Roast for 30-35 minutes, swapping the trays around halfway through cooking, until the vegetables are roasted and slightly charred. |
| 4. | Put the remaining 60ml olive oil into a large saucepan, add the beef mince, dried oregano and salt and sauté until cooked, breaking up the mince as you go. |
| 5. | Once the beef is cooked, add the roasted vegetables along with the cherry tomatoes and their juices, and the water or stock. |
| 6. | Cook over a medium heat for 20-25 minutes, until you are happy with the consistency and have a slightly saucy ragù. |
| 7. | Use immediately or store in the fridge for up to 4 days. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain