Oven roast ratatouille
Ingredients
- 1 large (400g) eggplant, cut in 3cm dice
- 2 bulbs baby fennel, quartered
- 8 small waxy potatoes (kipfler, desiree), quartered lengthwise
- 2 red capsicum, cut into wide strips
- 1⁄3 cup olive oil
- 400g can diced tomatoes
- 6 ripe roma tomatoes, halved (quartered if large)
- 4 cloves garlic, halved
- few sprigs fresh rosemary leaves
- 200g green beans, trimmed and blanched
- 1⁄4 cup chopped fresh basil or parsley
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