The trick to impressing friends is creating something that looks and tastes epic, but is actually a total breeze in the kitchen. Step forward our Ratatouille Swirl, which we enjoy serving alongside our homemade Olive & Rosemary Focaccia.
Pour the pasta sauce into a 25cm ovenproof frying pan or round dish, then finely chop the garlic and stir it into the sauce.
Slice the aubergines, courgette and tomatoes into 3mm-thick rounds, discarding the tops of the aubergines and courgette as you go. Pick up a slice of each vegetable and arrange the stack of
Use a brush to coat the top of the vegetables with a little olive oil, then sprinkle a generous pinch of salt and pepper on top.
Cover the ratatouille swirl with foil and
Remove from the oven and leave the ratatouille swirl to rest for 10 minutes or so before serving.
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