Butter Bean Ratatouille Swirl

Add a splash of olive oil to a round 25cm (10”) ovenproof pan or casserole dish (see notes if you don’t have an oven-proof pan or dish). Next add the onion, red pepper and garlic to the pan, then fry for 10 minutes or until they’ve started to brown and caramelise.

Remove the pan from the heat. Pour the passata into the pan, followed by the red wine vinegar, butter beans and generous pinches of salt and pepper. Slice most of the basil leaves (reserve half a dozen or so for topping), then add the sliced basil leaves to the sauce, give it a good stir and leave to one side.

Preheat the oven to 180°C fan / 400°F.

Slice the courgette, tomatoes and aubergine into 3mm-thick rounds, discarding the tops of the courgette and aubergine as you go (note: we recommend slicing the aubergine last because it will begin to oxidise). Pick up a slice of each vegetable and arrange the stack of 3 slices around the inside edge of the pan or dish, on top of the sauce, to create a compact spiral shape. Repeat until you create a swirl, covering the entire inside of the pan.

Brush the top of the vegetables with olive oil, then sprinkle a pinch of salt and pepper on top. Cover the ratatouille swirl with a lid and bake in the oven for 30 minutes. Then remove the lid and bake for a further 30 minutes.

When it’s ready, let it sit for 5-10 minutes before serving. This will give the sauce time to settle back underneath the vegetables. See notes for storing suggestions.