Roasted Ratatouille With Dumplings

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large red onion, sliced
• 2 cloves garlic, crushed
• 2 red peppers, halved and cut into chunky slices
• 2 courgettes, sliced
• 1 medium eggplant, diced
• 4 tablespoons olive oil
• 800 g canned chopped tomatoes
• 1 pinch sugar
• 125 g self-raising flour, plus a bit extra
• 50 g butter
• 1 tablespoon freshly chopped parsley
• 1 teaspoon thyme
• 1 liter hot vegetable stock

Recipe

• 1 preheat the oven to 200 c or 375 f.
• 2 put the onion, garlic, peppers, courgettes and aubergine in a roasting tin and mix them all together.
• 3 drizzle with oil and season well with plenty of salt and freshly ground black pepper.
• 4 roast for 40-50 minutes.
• 5 add the tomatoes and sugar and stir.
• 6 return to the oven for 15-20 minutes.
• 7 meanwhile, make the dumplings.
• 8 put the flour, butter, parsley and thyme in a bowl and season well.
• 9 add 6-7 tbs cold water and mix together with a knife.
• 10 dust your hands with a little flour and shape the mixture into four dumplings.
• 11 bring the stock to a boil, then turn down the heat.
• 12 add the dumplings and poach gently for five minutes, turning once with a slotted spoon.
• 13 sppon the rataouille into four ovenproof dishes and put a dumpling in each dish.
• 14 put the ratatouille and dumplings in the oven for 10 minutes, until the dumplings are lightly browned.