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Noodle and ratatouille bake
This is a warm, heartening meal for a cold day and children love it (you can leave out the wine if you like).
Serves 4
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Ingredients
1 medium onion thinly sliced
30ml (2tbsps) olive oil
2 cloves garlic, peeled and finely chopped
1 large green pepper, de-seeded and cut into cubes
1 large red pepper, de-seeded and cut into cubes
1 medium aubergine (egg plant) cubed
6 tomatoes,skinned, de-seeded and chopped
15ml (1 tbsp) tomato puree
45ml (3 tbsps) red wine
salt and freshly ground black pepper to taste
100gm (4 oz) green noodles cooked
75g (3oz) grated hard cheese such as cheddar
Method
Fry the onion gently in the olive oil for 4 mins; add the garlic, red and green peppers, aubergine and choped tomaties and cook covered for 5 mins.
Add the tomato puree, wine and salt and pepper to taste; simmer gently for 10 - 15mins, until the vegetables are almost soft.
Remove from the heat and stir in the cooked noodles.
Spoon intoa shallow flame proof dish and sprinkle with the grated cheese.
Bake in the oven for 15 mins (alternatively the dish can be flashed under a pre-heated grill).