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
- 1 large egg
- 150g pot bio yogurt
- 15-25g vegetarian parmesan-style cheese, finely grated
- 2 handfuls rocket, dressed with balsamic vinegar, to serve
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