A delicious weeknight dinner that’s vegetarian and hits the comfort notes just right.

I made a big batch of ratatouille, enough for this dish and for Little M’s dinner too (just the ratatouille topped with a little grated cheese), plus enough to freeze in little food pots for her lunch or tea at a later date, win win! I just left the salt and sugar out of hers, then seasoned our batch just before I stuffed away.

Ingredients

1 onion, finely chopped

1 courgette, finely chopped

1 aubergine, finely chopped

2 cloves of garlic, chopped

1 tbsp olive oil

1 tbsp tomato puree

1 tsp dried oregano

1 tsp dried basil

1 can chopped tomatoes

1 tsp sugar

Salt and pepper

4 large mushrooms (portobello or breakfast mushrooms)

A little grated cheddar

2 tbsp dried breadcrumbs

How to…

Fry 1 finely chopped onion, 1 courgette, 1 aubergine, 2 cloves crushed garlic in 1 tbsp olive oil for about 10 minutes and until soft. Add in 1 tbsp tomato puree, 1 tsp of dried oregano and 1 tsp dried basil and 1 can chopped tomatoes, plus 1/2 can of water. Let it simmer for 10 minutes. I then removed Little M’s batch now, but then seasoned the rest of it up with 1 tsp sugar (you can of course leave this out, I just feel it balances the tomatoes acidity nicely) and a little salt and pepper. Put big spoonfuls into 4 large mushrooms and bake them at 180c for 15 minutes. Remove from the oven, then top with grated cheese and breadcrumbs. Bake again for another 10 minutes. Yummmmm!