Ratatouille gratin with shortbread | Dean's Recipes

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled & chopped
• 1 large garlic clove, peeled & crushed
• 1 small aubergine, chopped into chunks
• 1 courgette, sliced
• 1 yellow pepper, de-seeded and cut into chunks
• 130g cherry tomatoes, halved
• 2-3 tbsp tomato puree
• 300mls passata (sieved tomatoes)
• 1 Knorr vegetable 'stock pot' (or 1 tsp vegetable stock powder)
• a handful of basil leaves, roughly torn
• a little sea salt & freshly ground black pepper
• Some grated cheddar mixed with breadcrumbs or crumbled oatcakes to finish