Roasted Ratatouille with Dumplings

The dumplings make this a very hearty and healthy meal. A good way to get your veggies!

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 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

• For the Dumplings

• 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

Directions

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.