Air Fryer Ratatouille Bake

1.

In a large frying pan, heat the oil and add the garlic and onion, and sauté for 8-10 mins, until softened.

2.

Stir in the red wine and cook on high for 2 mins, until reduced.

3.

Add the tin of tomatoes and Sherry vinegar, and cook, covered with a lid, for 5 mins. Season with pepper and mix in half of the olives.

4.

Line a small air fryer tray with baking paper or place an air fryer safe casserole dish in side the air fryer tray, then fill it with two thirds of the sauce.

5.

In a large mixing bowl, place the aubergine slices, red peppers, green peppers, sweet potatoes, carrot and mozzarella slices, then season with pepper, scatter with the parsley and drizzle with oil.

6.

Layer the aubergine slices, red peppers, green peppers, sweet potatoes, carrot and mozzarella slices in sets of four, then position them within the air fryer in a circular motion. Pop in the remaining olives randomly within the layers. Cover with the remaining tomato sauce. Alternatively you can arrange the ratatouille within an oven dish if you are cooking it in an oven.

7.

Shut the air fryer door and cook at 200°C for 35 mins, or until the vegetables are all soft. Remove from the air fryer, garnish with the extra parsley and serve. Or cook in a preheated 180 C/160 C fan/gas mark 4 oven and cook for 45-50 mins, until all the vegetables are soft.