Ratatouille & Parmesan bake - Rasoi

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