Cheesy Ratatouille - cooking recipe

Ingredients

8 tbsp olive oil
2 None onions, peeled and thinly sliced
2 cloves garlic, peeled and chopped
1/2 tsp chilli flakes
1 tbsp tomato puree
1 None aubergine (about 250g), thickly sliced
1 None yellow + 1 green courgette, thickly sliced
4 None tomatoes, thickly sliced
125 g buffalo mozzarella, torn into small pieces
None None Fresh basil, for garnish
None None Toasted baguette, to serve

Preparation

Preheat the oven to 400\u00b0F. Heat 2 tbsp oil in a frying pan and saute the onions and garlic until translucent. Add the chili flakes and tomato paste and cook for 2-3 mins. Season then transfer to a 9 1/2 inch dutch oven.
Pack the eggplant, zucchini and tomatoes in layers in the dutch oven, so the slices are almost vertical. Season then drizzle with 6 tbsp oil. Cover with foil and bake for 1 hour. Remove the foil, sprinkle with mozzarella then return to the oven for 15 mins. Garnish with basil and serve with toasted baguette.