Roasted Ratatouille with Dumplings

Submitted by Sackville

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

 

• Ready In: 1hr 25mins
• Ingredients: 13
• 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.