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How to make Baked ratatouille with eggplant and Persian feta

Yield = 6
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 6 small graffiti eggplants or Lebanese eggplants
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to serve
  • 2 red onions, cut into thin wedges
  • 10 garlic cloves, unpeeled, pierced
  • 1 red capsicum, deseeded, thickly sliced
  • 1 green capsicum, deseeded, thickly sliced
  • 4 small zucchini, quartered lengthways
  • 450g punnet tomato medley mix
  • 250g punnet kumato tomatoes, halved
  • 1/4 cup fresh oregano leaves
  • 200g marinated Persian feta, drained
  • Crusty bread, to serve (optional)

Method

  • Step 1 Preheat oven to 180C /160C fan forced. Line 3 large baking trays with baking paper. Place the eggplants on 1 prepared tray. Drizzle with half the oil and turn to coat.
  • Step 2 Scatter the onion, garlic, capsicum, zucchini and whole and halved tomatoes over the remaining prepared trays. Drizzle with the remaining oil. Bake all of the vegetables for 40-45 minutes or until they are tender and golden. Season well. Set aside to cool slightly.
  • Step 3 Tear the eggplant in half and transfer to a large bowl. Add the rest of the baked vegetables and any cooking juices. Gently toss to combine. Divide ratatouille among serving plates. Sprinkle with the oregano and crumble over the feta. Drizzle with extra oil. Season. Serve with crusty bread, if using.