Roasted Ratatouille with Dumplings |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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The dumplings make this a very hearty and healthy meal. A good way to get your veggies! Ingredients:
1 large red onion, sliced |
2 cloves garlic, crushed |
2 red peppers, halved and cut into chunky slices |
2 courgettes, sliced |
1 medium eggplant, diced |
4 tablespoons olive oil |
800 g canned chopped tomatoes |
1 pinch sugar |
125 g self-raising flour, plus a bit extra |
50 g butter |
1 tablespoon freshly chopped parsley |
1 teaspoon thyme |
1 liter hot vegetable stock |
Directions:
1. Preheat the oven to 200 C or 375 F.
2. Put the onion, garlic, peppers, courgettes and aubergine in a roasting tin and mix them all together.
3. Drizzle with oil and season well with plenty of salt and freshly ground black pepper.
4. Roast for 40-50 minutes.
5. Add the tomatoes and sugar and stir.
6. Return to the oven for 15-20 minutes.
7. Meanwhile, make the dumplings.
8. Put the flour, butter, parsley and thyme in a bowl and season well.
9. Add 6-7 tbs cold water and mix together with a knife.
10. Dust your hands with a little flour and shape the mixture into four dumplings.
11. Bring the stock to a boil, then turn down the heat.
12. Add the dumplings and poach gently for five minutes, turning once with a slotted spoon.
13. Sppon the rataouille into four ovenproof dishes and put a dumpling in each dish.
14. Put the ratatouille and dumplings in the oven for 10 minutes, until the dumplings are lightly browned.
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