ROASTED RATATOUILLE MOUSSAKA

Preparation Method :

• Preheat the oven to 230°C/450°F/ Gas 8. Arrange the peppers, aubergines and courgettes in an even layer in a large roasting tin. Season well with salt and ground black pepper.
• Mix together the oil and crushed garlic cloves and pour them over the vegetables. Shake the roasting tin to thoroughly coat the vegetables in the garlic mixture.
• Roast in the oven for 15-20 minutes until slightly charred, lightly tossing the vegetables once during cooking time. Remove the tin from the oven and set aside. Reduce the oven temperature to 200°C/400°F/Gas 6.
• Put the chopped tomatoes, sun-dried tomato paste, basil, balsamic vinegar and brown sugar in a large, heavy- based saucepan and heat to boiling point.
• Reduce the heat and simmer, uncovered, for 10-15 minutes until thickened, stirring occasionally. Season with salt and freshly ground black pepper to taste.
• Carefully tip the roasted vegetables out of their tin and into the pan of tomato sauce. Mix well, coating the vegetables thoroughly in the tomato sauce. Spoon into an ovenproof dish.
•  To make the topping, melt the butter in a large, heavy-based saucepan over a gentle heat. Stir in the flour and cook for 1 minute. Pour in the milk, stirring constantly, then whisk until blended.
• Add the nutmeg and continue whisking over a gentle heat until thickened. Cook for a further 2 minutes, then remove from the heat and allow to cool slightly.
• Mix in the ricotta cheese and beaten eggs thoroughly. Season with salt and plenty of freshly ground black pepper to taste.
• Level the surface of the roasted vegetable mixture with the back of a spoon. Spoon the moussaka topping over the vegetables and sprinkle with the Parmesan cheese.
• Bake for 30 minutes until the topping is golden brown. Serve immediately, garnished with basil leaves.