ingredients
serves 4
1 large red onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 zucchinis, trimmed and sliced
1 medium eggplant, trimmed and diced
2 red peppers, halved, deseeded and cut into chunky slices
4 tbsp olive oil
salt and pepper
2 x 14 ounce cans chopped tomatoes
good pinch of golden superfine sugar
DUMPLINGS
1 cup plus 2 tablespoons self rising flour, plus extra to dust
1/2 cup vegetable suet
1 tbsp chopped parsley
1 tsp thyme leaves
1 3/4 pints hot vegetable stock
method
1. Put the onion, garlic, zucchinis, eggplant and peppers into a roasting tin and mix them all together. Drizzle with olive oil and season well with salt and pepper. Roast at 200°C (180°C fan oven) for 40 - 50 minutes.
2. Add the tomatoes and sugar and stir thoroughly. Return to the oven for 15 - 20 minutes.
3. Meanwhile, make the herbed dumplings. Put the flour, vegetable suet, parsley and thyme leaves into a bowl and season well with salt and pepper. Add 6-7 tbsp cold water and mix everything together with a knife. Dust your hands with a little flour and shape the mixture into 4 dumplings.
4. Bring the stock to the boil in a medium pan, then reduce the heat. Add the dumplings and poach gently for 5 minutes, turning once with a slotted spoon.
5. Divide the ratatouille among four ovenproof serving dishes and put a dumpling into each dish. Stand the dishes on a baking tray and put into the oven for 10 minutes until the dumplings are lightly browned. Allow to stand for 3 minutes before serving.
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