Cooking: Ratatouille-style Briouats

This was really easy and so scrumptious I wanted to eat the whole plateful! You make a basic ratatouille by roasting largish pieces of tomato, zucchini (courgette), onion, red pepper, and eggplant (aubergine) and garlic for 45 mins, then chopping it up roughly and popping into a bowl covered with the juice of one lemon. Lay out sheets of filo pastry and fill with the ratatouille and roll up the pastry covering the ends as you go. You can either shallow fry them or bake in the oven (we baked). To serve, squeeze more lemon over the top and add chopped parsley. On the side we had a beautiful simple sauce of natural yoghurt mixed with a teaspoon of harissa. Yum Yum!

This recipe is from Jamie Oliver's book Jamie does Spain, Italy, Sweden, Morocco, Greece, France.