Baked Ratatouille With Butterbean Mash

Ingredients

• 2 courgettes, sliced into 1cm rounds
• 3 peppers, deseeded and cut into bite-sized chunks
• 3 red onions, thickly sliced
• 250g salad tomatoes, roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons mixed herbs
• 3 garlic cloves, unpeeled
• 400g tin chopped tomatoes
• 2 x 400g tins butter beans, drained and rinsed
• 10g fresh basil

Preparation

1. preheat the oven to 180°c. toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. bake for 15 mins, then stir in the tinned tomatoes. bake for 20-25 mins until the veg is tender and jam-like.
2. scoop out the garlic and squeeze into a saucepan, discarding the papery skins. add 50ml water, 1 tbsp oil and the beans; heat through over a low heat for 5 mins. mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
3. divide the mash between 4 plates and spoon over the ratatouille. tear over the basil leaves to serve.