Oven-roasted Ratatouille recipe | Delia Smith

Ingredients

• 2 medium courgettes
• 1 heaped teaspoon coriander seeds, crushed
• 3 tablespoons olive oil
• freshly milled black pepper
• 1 small aubergine
• 1 rounded dessertspoon salt
• 1 lb (450g) ripe Italian tomatoes or any other red tomatoes
• 1 small red pepper, de-seeded and cut into 1 in (2.5 cm) squares
• 1 small yellow pepper, de-seeded and cut into 1 in (2.5 cm) squares
• 1 medium onion, peeled and chopped into 1 in (2.5 cm) squares
• 2 large garlic cloves, finely chopped
• 1 handful fresh basil leaves, or 1 x 15 g pack