Sausage Meatball Topped Ratatouille

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into rounds approximately 1cm thick. Trim the courgette and slice into 1cm thick rounds.

Halve and peel the red onion, then cut each half into roughly 3cm wedges. 

Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

Cut the ciabatta into 1cm slices.

Pop the aubergine and red onion wedges onto a large baking tray. 

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two trays if necessary.

Pop the courgette slices onto another baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast the aubergine on the top shelf and courgette on the middle shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, roll the sausage meat into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the meatballs and fry until browned all over, 8-10 mins.

When the veg has around 10 mins roasting time left, add the ciabatta to the courgette tray.

Drizzle with oil, spread over half the garlic and season with salt and pepper.

Return to the middle shelf until the toasts are golden, 8-10 mins. Set aside to cool.

Meanwhile, once the meatballs have browned, stir in the remaining garlic and fry until fragrant, 30 secs.

Stir in the mixed herbs, passata, red wine stock paste, honey and water for the sauce (see pantry for both amounts).

Bring to a boil, then lower the heat. Simmer until the meatballs are cooked and the sauce has thickened slightly, 5-6 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When everything's ready, stir the roasted veg and butter (see pantry for amount) through the meatballs until melted, 1 min.

Add a splash of water if it looks a little thick. Taste and season with salt and pepper if you feel it needs it.

Share the sausage and ratatouille stew between serving bowls. 

Serve the crispy ciabatta toasts alongside for dipping and scooping. Sprinkle over the chives to finish.