Oven-baked ratatouille

Eggplant, zucchini and two colours of capsicum make this ratatouille a colourful vegetable dish. Fresh thyme, rosemary and bay flavour the tomato sauce as it simmers; remove the herb sprigs before adding the basil garnish.

Ingredients for 4 servings:

• 1 eggplant
• 1 zucchini (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 can diced tomatoes (14 oz)
• 2 tablespoons olive oil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions for making Low-FODMAP Ratatouille:

1. Heat the olive oil in a large frying pan over medium-high heat. Sauté the eggplant, zucchini and capsicums for about 5-7 minutes until they start to soften.
2. Tie the thyme and rosemary together with kitchen string and add them with the bay leaves. Stir through the vegetables.
3. Add the diced tomatoes, salt and pepper. Simmer over low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce slightly thickened.
4. Remove the tied herbs and bay leaves. Finish with fresh basil before serving.

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Original recipe measurements are retained. Where cups, tablespoons or Fahrenheit are given, no Australian metric conversion has been made.