2 red capsicums, deseeded, cut into chunks
2 eggplants, diced into 1½-2cm chunks
2 red onions, sliced lengthwise into eighths
3 medium-sized zucchini, sliced into 1cm rounds
20 cloves garlic
160ml olive oil
500g premium beef mince
1 tablespoon dried oregano
1 teaspoon salt
2 x 400g cans cherry tomatoes and juice
½ cup water or stock

Here we’re slowly clinging on to those flavours of summer with typical ratatouille ingredients roasted in the oven until charred and concentrated. There are so many ways to use this: toss it through a pasta of your choice (pictured); add parmesan and/or basil if you wish; grill it on thick, toasted sourdough with mozzarella; or stuff into pita with rocket and a yoghurt dressing.


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1.Heat the oven to 220°C fan bake.
2.Toss the vegetables, including the garlic, in 100ml olive oil and spread evenly over two oven trays.
3.Roast for 30-35 minutes, swapping the trays around halfway through cooking, until the vegetables are roasted and slightly charred.
4.Put the remaining 60ml olive oil into a large saucepan, add the beef mince, dried oregano and salt and sauté until cooked, breaking up the mince as you go.
5.Once the beef is cooked, add the roasted vegetables along with the cherry tomatoes and their juices, and the water or stock.
6.Cook over a medium heat for 20-25 minutes, until you are happy with the consistency and have a slightly saucy ragù.
7.Use immediately or store in the fridge for up to 4 days.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain