Ratatouille Pasta Bake with Mozzarella and Basil

• 5 tbsp olive oil
• 1 medium onion, peeled and diced
• 3 garlic cloves, peeled and crus

Ratatouille is a French Provençal dish, originating in Nice, and sometimes referred to as ratatouille niçoise. A true ratatouille is a labour of love. It requires ripe tomatoes, a liberal hand with the olive oil, and a little patience, because only long, slow cooking will give you the creamy soft texture of all those wonderful vegetables, and the intense, almost jammy sauce that literally sings