Oven Roasted Ratatouille

Serves 4, Points per serve 1/2, CORE

1 red onion, finely sliced
1 medium eggplant, cut into 3cm cubes
1 red capsicum, halved, deseeded, cut into 3 cm pieces
1 green capsicum, halved, deseeded, cut into 3 cm pieces
2 zucchini, cut into 2cm thick slices
2x400g cans diced tomatoes
1/2 tsp dried oregano
2 garlic cloves crushed
160g fresh low-fat ricotta, crumbled
8 fresh basil leaves, shredded

Preheat oven to 200°c. Combine onion, eggplant, capsicum and zucchini in a roasting pan. Spray with oil and gently toss. Roast for 30 minutes.
Stir in tomato, oregano and garlic. Roast for a further 30 minutes or until tender. Taste and season with salt and pepper.
Scatter over the crumbled ricotta and basil. Bake for a further 10 minutes.
Spoon into serving dishes. Serve.