Super Food Family Classics
By Jamie Oliver
1 hr 20 mins
Not Too Tricky
serves 4
About the recipe
Almonds provide our protein hit here, and as well as being packed with micronutrients they are a source of unsaturated fats, keeping our blood cholesterol and, in turn, our hearts healthy.
Recipe From
Ingredients
olive oil
2 red onions
2 mixed-colour peppers
2 courgettes
1 large aubergine
2 cloves of garlic
4 black olives (stone in)
2 x 400g tins of plum tomatoes
1⁄2 a bunch of fresh basil (15g)
6 sheets of filo pastry (270g)
250g ricotta cheese
50g ground almonds
Method
- Preheat the oven to 180°C/350°F/gas 4. Put a large wide casserole pan on a high heat with 1 tablespoon of oil.
- Peel the onions, deseed the peppers, trim the courgettes and aubergine, then chop it all into rough 3cm chunks, adding them to the pan as you go. Peel, finely slice and add the garlic. Squash the olives and remove the stones, then tear the flesh into the pan.
- Cook for 20 minutes, stirring regularly, to cook out the residual moisture. Pour in the tinned tomatoes and bring to the boil, breaking up the tomatoes with a wooden spoon. Simmer vigorously for 15 minutes, or until thick in texture, then pick and stir through the basil leaves, taste, and season to perfection.
- Working fairly quickly, wipe a drizzle of oil around the inside of a 25cm pie dish. Layer up four sheets of filo, overlapping them and letting them hang over the edges of the dish. Spoon in the ratatouille, then randomly spoon over the ricotta and sprinkle in three quarters of the almonds. Lightly scrunch up the remaining two sheets of filo and place on top, then fold in the overhanging pastry, scrunching it nicely.
- Sprinkle over the remaining almonds and bake for 40 to 45 minutes at the bottom of the oven, or until golden and crisp.
- Serve with a lemon-dressed seasonal salad on the side.
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