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In a bowl combine 1tbsp olive oil, quarter tsp apple cider vinegar and 400g can chopped tomatoes. Stir in 3 grated garlic cloves,1tbsp chopped basil, quarter tsp chilli powder, 1tsp herbes de provence and some fresh black pepper. Pour into a large oval baking dish in an even layer.
Scrub 3 new potatoes and cut them into 1cm discs then put them around the edges of the baking dish pressing into the sauce to half cover them.
Rinse 1 aubergine and use the middle section to cut 1cm discs, then half each disc into a half moon shape and place along the centre of the baking dish resting against each other at an angle.
Rinse a medium courgette and use the middle section to cut 1cm thick discs. Peel and cut a white onion through the middle section and cut discs from there. Arrange 3 rows each side of the aubergine each with 2 courgette discs then 1 onion disc resting against each other at an angle.
Brush the whole thing with oil and sprinkle with dried basil before baking in the top of a 200C / 180fan oven for 40 minutes until the sauce is bubbling hot and the veg is tender. Serve garnished with extra basil and boiled rice or cold with a fresh salad.
Serves 2
If you serve 1 with the ratatouille, cool and fridge the remainder overnight to make an easy meal with accompanying wholemeal pasta next day.
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One of my favourite poems:
Heavenly Autumn wheel by Rosemary Ditchburn
Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough
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