• Pre-Heat the oven to 180°C.

Make the Sauce

• Roughly chop all of your veggies, toss with olive oil, salt & black pepper.
• Place it all the vegetables for the sauce in a greased overproof dish or lined baking dish. Put the vegetables into the oven for 12-15minutes.
• Add the vegetables to a food processor together with the brown sugar, balsamic vinegar & herbs.
• Pulse until the sauce is thick but smooth. Taste & season if required. (Add a splash of water if necessary.)

Assemble the Ratatouille

• Slice your tomato, aubergine & courgette (baby marrow) in thin slices, ensuring that all the slices are equally thick.
• Sprinkle the aubergines with a good amount of salt. Wait for about 5 minutes (or until droplets start to form on the aubergine). Rinse with clean, cold water & pat dry.
• Use a round, ovenproof dish (25cm diameter) & spray with cooking spray.
• Carefully pack the vegetables (aubergine, tomato, courgette) around the dish.
• Drizzle with olive oil & add a good sprinkle of salt & pepper.
• Place in the oven for 30 min or until the ratatouille is cooked.
• Enjoy on its own or as a side dish.