baked ratatouille with butterbean mash

Serves: 4

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

Method:
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.
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.
divide the mash between 4 plates and spoon over the ratatouille. tear over the basil leaves to serve.