The ratatouille base from the existing recipe, but all vegan — no halloumi needed. The vegetables do all the talking here. Serve with crusty bread or over orzo. Serves 4

Ingredients

• 1 large aubergine, cut into 2cm chunks
• 2 courgettes, cut into 2cm chunks
• 2 red peppers, deseeded and chopped
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 400g can chopped tomatoes
• 2 tbsp tomato puree
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp smoked paprika
• Salt and black pepper
• Fresh basil to serve

Method

• Preheat oven to 200°C (180°C fan).
• Toss the aubergine, courgettes and peppers with 2 tbsp olive oil on a large baking tray. Season with salt and pepper. Roast for 25–30 minutes until golden and tender.
• Meanwhile, heat the remaining oil in a large ovenproof pan or casserole over medium heat. Add the onion and cook for 8 minutes.
• Add the garlic, thyme, basil and paprika. Cook for 1 minute.
• Stir in the tomato puree, then add the chopped tomatoes. Season and simmer for 10 minutes.
• Add the roasted vegetables to the tomato sauce and stir to combine.
• Transfer to the oven (or keep on the hob on low) for a further 10–15 minutes to let the flavours meld.
• Scatter over fresh basil and serve with crusty bread, rice or orzo.