80ml olive oil
2 large onions, sliced
4 clove of garlic, mashed
3 baby marrows, sliced
1 large red or green pepper, cut into small pieces ( seeds removed)
1 large aubergine
3 medium tomatoes, concasse
10ml fresh basil, finely chopped, or 5ml dried basil
60ml finely chopped parsley.
400 g (1 roll) Puff Pastry
250 ml Mozarella Cheese
Place oven on 200°C
Heat half the olive oil in a large saucepan and sauté the onion.
Add garlic, baby marrows and peppers and sauté for a few minutes.
Cut the aubergine lengthwise and then into piece of 25mm.
Place the sautéed vegetables and the aubergine in a large casserole. Sprinkle with the remaining olive oil.
Peel the tomatoes, cut into cubes and add to the rest of the ingredients.
Season with basil and salt.
Simmer covered saucepan for 35 – 40 minutes. Remove the lid and cook for a further 10 minutes to reduce the liquid.
Unroll the puff pastry and score lengthwise in 3rds.
Cut the outside strips in 45° smaller strips on both outside pieces.
Place mozzarella cheese in middle piece with ratatouille and more cheese on top.
Braid pieces of dough criss-cross over filling. Brush with milk and bake for about 20 minutes until golden brown.