Deconstructed Ratatouille with Balsamic Tomatoes

Put your onion, pepper and half the cherry tomatoes on a baking tray with a pinch of salt and a good grind of black pepper. Sprinkle over the italian herbs, 2 tbsp of olive oil and pop in your oven to cook for 20 mins.

Meanwhile, cut the courgette in half lengthways, then cut each half lengthways again into four strips. Chop the strips into batons about the length of your little finger.

Slice the remaining tomatoes in half through the equator. Roughly chop half the basil. Put your tomatoes in a bowl with the balsamic vinegar, 2 tbsp of olive oil and a pinch of salt and black pepper and mix together. Leave to the side. Cut the ciabatta in half through the middle and leave to the side.

Put a frying pan on medium high heat with 4 tbsp of oil and cook your aubgergine slices (they need to be in a single layer so do this in two batches and add more oil when you add the next batch of aubergines if you need to). Sprinkle over a pinch of salt and a good grind of pepper and fry for 3-4 mins on each side until charred and soft. Once cooked, remove the aubgergine to a plate and cover with foil to keep warm.

There shouldn’t be any oil left in the pan but if there is just wipe it out with some kitchen paper. Season the courgettes with 1/2 tsp of salt and a good grind of black pepper. Cook all in one layer without any olive oil (do this in two batches if you need to!); dry-fry on one side for 3-4 mins until slightly charred, then turn the courgette batons over and cook on the other side for another 3-4 mins. Remove the courgettes from the pan.

Once your onion, pepper and tomatoes are cooked, take them out of your oven. Crumble the feta and add in your chopped basil. Stir everything together and cover with foil to keep warm. Turn your grill to high and place your ciabatta slices underneath. Grill them for 2-3 mins on each side until they are nicely toasted, then remove.

Cut the garlic clove in half and rub the cut sides on each of your toasted ciabatta slices. Drizzle over 2 tbsp of olive oil.