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Ratatouille & Parmesan Bake
Ingredients
  • 1 large aubergine
  • 2 tsp rapeseed oil, plus extra for brushing
  • 2 red onions, halved and sliced
  • 2 peppers (any colours), diced
  • 2 large courgettes, diced
  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes
  • 2 tsp gluten-free vegetable bouillon
  • 1 thyme sprig, plus a few extra leaves for the top
  • handful basil, stalks chopped, leaves torn and kept separate
  • subheading: For the topping:
  • 1 large egg
  • 150g pot bio yogurt
  • 15 to 25g vegetarian parmesan-style cheese, finely grated
  • 2 handfuls rocket, dressed with balsamic vinegar, to serve
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