In the meantime, get a taster of our mouth-watering recipes with this easy, reduced-fat version of oven-baked ratatouille with eggs.
Oven-baked ratatouille with eggs
Serves: 2 | Prep time: 15 minutes | Cooking time: 50 minutes
1 small red onion, cut into thin wedges or sliced
2 courgettes, sliced
1 red or yellow pepper, deseeded and diced
2 tsp olive oil
Freshly ground black pepper, to taste
1 clove garlic, crushed
227g (8oz) can chopped tomatoes in rich natural juice
2 tsp tomato purée
1 tsp dried herbes de Provence
2 large eggs
Chopped fresh parsley, to garnish (optional)
Preheat oven to 200C/180C fan/gas mark 6. Put red onion, courgettes and red pepper in a small, non-stick roasting tin. Drizzle over olive oil and season with black pepper; toss to mix. Cover with foil; cook in oven for 20 minutes.
Stir in garlic, tomatoes, tomato purée and dried herbs; re-cover, return to oven and cook for further 20 minutes.
Remove from oven and stir; make 2 slight indents or ‘nests’ in ratatouille mixture. Carefully rack an egg into each indent; season eggs with black pepper. Return to oven, uncovered; cook for a further 8–10 minutes or until eggs are cooked to your liking.
Sprinkle with chopped parsley (if using); serve immediately with fresh crusty wholegrain bread.
Tips: The cooked ratatouille (without the eggs) is suitable for freezing for up to 1 month. The vegetables may be a bit softer on defrosting but will still taste delicious.