For the ratatouille
1 tbsp garlic infused oil
3 tbsp olive oil
1 eggplant, diced
1 zucchini, diced
1 red pepper, diced
pinch chili powder
2 tomatoes peeled, de-seeded and diced
1 tbsp fresh coriander leaves, chopped
¾ tsp saffron strands (soaked 1 tbsp warm water)
squeeze lemon juice
salt and coarsely ground black pepper
For the pasta
400g gluten free penne - cooked according to packet instructions - then set aside
For the topping
200g brie, sliced
Preheat the oven to 180C Fan/Gas 5/6. Next cook the gluten free pasta according to instructions, drain then set aside.
Sprinkle eggplant with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).
Soften the diced eggplant, the diced zucchini, diced red pepper and chili powder in the olive oil over a gentle heat.
Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.
Stir in the chopped tomatoes, heat through for five minutes.
Add the chopped coriander and soaked saffron strands.
Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.
Mixed the ratatouille with the cooked gluten free pasta and place in an oven proof dish.
Top with slices of the brie, then pop into the oven for ten to fifteen minutes until the brie has melted.
Recipe adapted from: Good Food