This baked ratatouille is something I make all the time. Sometimes I serve it alone as a side (I particularly like it with roast chicken). Sometimes I use it (as in this case) to make into a salad. Other times I used it as a baguette filling, mixed in with scrambled eggs or in a bliss bowl with quinoa and other vegetables. I love the sweetness of roasted peppers and red onion as well as the creaminess and chariness of the eggplant and the slight heat of the chillies. I often find myself eating this straight out of the roasting dish, so I have learnt to always make more than I think I will need. It is delicious both warm and cold.
Baked Ratatouille Salad
3 medium eggplant, cut into cubes
1 red pepper, cut into cubes
1 orange pepper, cut into cubes
2 red chillies, split open
1 red onion, cut into cubes
2 small tomatoes, cut into cubes
3 tbspns olive oil
Generous pinch of salt
1 avocado, cubed
Handful of toasted pumpkin seeds
Drizzle of olive oil
Drizzle of balsamic vinegar
Preheat the oven to 200C.
Place all the ratatouille ingredients in a a large baking dish, Drizzle with oil and sprinkle with salt and bake for 40-50 mins, turning once or twice, until everything is caramelised.
Place the spinach leaves in a bowl. top with the ratatouille, avocado, and pumpkin seeds. Finish with a drizzle of good olive oil and balsamic vinegar.