CAPSICUMS

ROASTED RATATOUILLE WITH HUMMUS

All along the entire Mediterranean coast there are many variations of this popular traditional French Provençal vegetable dish. Like a curious traveller, this version takes a taste of several countries along the way.

PREPARATION TIME: 15 minutes | COOKING TIME: 18 minutes | SERVES: 6

4 long thin eggplants (aubergines)

2 medium onions

2 large zucchini (courgettes)

3 small red capsicums (peppers), halved and deseeded

½ cup (125 ml/4 fl oz) olive oil

3 garlic cloves, crushed

12 large cherry tomatoes

sea salt flakes and freshly ground pepper

2 tablespoons finely chopped oregano leaves

1 cup (220 g/8 oz) store-bought or homemade hummus

6 wholegrain pita bread or corn tortillas

Preheat the oven to 190°C/375°F (fan 170°C/325°F).

Prepare the vegetables by cutting them roughly into evenly sized small chunks.

Put the oil and garlic in a roasting pan, add the eggplants, onions, zucchini and capsicums, toss them together well. Roast for about 18 minutes or until the vegetables are tender and slightly charred. Add the tomatoes and roast for a few more minutes, until they start to blister and pop. At this stage, all the vegetables should be well browned. Add salt and pepper to taste and then sprinkle over the oregano. Give the pan a few good shakes to mix all the ingredients together.

Place a mound of hummus on each pita bread (or tortilla), spread out with a spoon and top with a generous serve of vegetables. Serve warm or cold.

TIP For a slightly different flavour and a lively colour, use a yellow, green and red capsicum.