On TV Tonight

  • 20:00 - The Great Sport Relief Bake Off - Great British Bake Off Special: The Great Sport Relief Bake Off
  • 21:00 - The Hairy Bikers' Food Tour of Britain - Oxfordshire
  • 22:00 - The Hairy Bikers' Food Tour of Britain - East Sussex

This recipe is classed as easy

Rating 2.89 / 5 (27 votes)

Prep time:
20 min
Cook time:
40 min
Serves:
2

Justine Schofield adds a tuna twist in this recipe for a starter or light lunch

Method

1. Preheat oven to 190C/170 fan/gas 5. Heat oil in a large deep frying pan. Sauté the onions, garlic and green pepper. Once soft add the aubergine, courgette and tomatoes. Add the bay leaves and season well with salt and pepper.

2. Cook on a medium heat for 20 minutes, or until the vegetables are soft. Allow to cool slightly and add the tuna and pesto. Fill each of the pepper cavities with the tuna ratatouille.

3. Drizzle with a little olive oil and season with salt and pepper. Cook for 20 minutes until the pepper is blistered and cooked through.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register