Ratatouille topped with Halloumi

Ingredients

250g red onion , cut into 3cm chunks
250g white onion , cut into 3cm chunks
600g red and yellow pepper - after deseeding and removing stalks, cut into chunks
1kg courgette , cut into 3cm chunks
1kg aubergine
20g garlic clove , crushed
800g cherry tomato
3 x 400g cans chopped tomatoes
1 tbsp sugar

Prep time - 15mins

Cooking time - 1hr 55mins

10 servings

Method

Heat oven to 200C/180C fan/gas 6.
Scatter the onions in a roasting tin, season and roast for 25 mins, stirring occasionally, until softened.
Repeat with the peppers for 20 mins, then the courgette for just 15 mins.
Heat a non-stick frying pan.
Slice the aubergines into 2-3cm thick rounds and put in the pan
Cook over a high heat until charred on both sides, then remove to a microwave-proof plate. Repeat in batches until all are nicely crisped and browned.
Cover the plate with cling film, poke in a couple of holes, then microwave the aubergines on High for about 5 mins until soft.
Quarter the slices, or cut into chunks.
While roasting the veg, put the garlic in the non-stick frying pan or a large pan with a small glass of water.
Simmer until the water is nearly gone, then tip in the cherry and chopped tomatoes, sugar, and plenty of seasoning.
Simmer for 20 mins until thickened and saucy.
Taste for seasoning, then turn off and combine with the veg.
Cool, divide into 10 portions and freeze.