Ratatouille with pastry twists
2 medium, coarsely chopped
2 large, chopped
Salted anchovies in oil, drained
1 medium, chopped
Canned diced tomatoes
800 g, (2 x 400g cans)
Reduced-fat puff pastry
1 sheet(s), (1 x 170g), just thawed
3 large, sliced
Black olives, drained
⅓ cup(s), (50g)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
- Heat oil in a large saucepan over medium-high heat. Cook onion, capsicum and anchovies, stirring occasionally, for 3–4 minutes or until softened. Add eggplant and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
- Meanwhile, cut pastry into 4 long strips. Twist each strip several times. Place on prepared tray and bake for 15 minutes or until twists are golden and puffed.
- Add zucchini and 1 cup (250ml) water to tomato mixture and cook, covered, for 10 minutes or until vegetables are tender. Serve with basil, olives and a pastry twist.