Ingredients

• 6 yellow squash, quartered
• 2 small zucchini, halved, chopped
• 3 baby eggplants, halved, chopped
• 2 tablespoons olive oil, plus extra to brush
• 2 garlic cloves
• 1 small onion, finely chopped
• 2 tablespoons tomato paste
• 400g canned whole tomatoes
• 1 tablespoon white wine vinegar
• 400g canned cannellini beans, rinsed, drained
• 8 slices crusty bread
• 1 cup loosely packed baby basil leaves

Method

• Step 1 Preheat the oven to 210°C.
• Step 2 Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
• Step 3 Roast vegetables for about 30 minutes or until just tender.
• Step 4 Meanwhile, heat the remaining oil in a large, deep frypan over medium heat. Crush one garlic clove and add to the pan with the onion. Cook for about 5 minutes or until soft. Add the tomato paste and stir for about 1 minute. Add the canned tomatoes and vinegar, pressing on the tomatoes with the back of a wooden spoon to break them up. Cook for about 10 minutes on low heat.
• Step 5 Stir in the cannellini beans and cook for a further minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from the heat.
• Step 6 To make garlic toast, brush bread with extra olive oil. Toast or grill until browned, then halve remaining garlic clove and rub cut side over bread.
• Step 7 Stir the basil through the ratatouille, then serve with garlic toast.