Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Ratatouille

French 20 Mins Prep · 30 Mins Cook

Peel and finely dice the onions. Remove the stem and seeds from the capsicums and slice into strips. Finely grate the garlic. Slice the aubergine and courgette into 1/2 cm-thick rounds.
In a large saucepan or cast-iron pot, heat 4 tbsp of olive oil over a medium heat. Sauté the onions and cook until softened but not browned, approx. 4 minutes. Add the garlic and stir for several seconds. Drain the tomatoes, then add to the pot along with the thyme leaves. Simmer gently over a low heat, uncovered, stirring occasionally, until slightly reduced, approx. 10 minutes. Stir in the tomato paste and set aside.
Heat the remaining olive oil in a large frying pan and evenly space the capsicum slices in the pan. Cook for 5 minutes, or until just tender. Season to taste. Repeat this process with the aubergine and courgette rounds, keeping each ingredient separate. Preheat the oven to 180°C, gas mark 4.
Spread the tomato sauce in the base of an oven-proof dish and arrange the vegetables in the dish, alternating between each to cover the tomato base.
Place in the preheated oven for 15-20 minutes.
Serve immediately.