This vegan recipe has a real summer vibe feel with bright colours and fresh flavours. Oven baked aubergine filled with colourful peppers, tomato and courgette ratatouille, finished with edamame beans and a vegan camembert cheese sauce.

Edamame beans are young soya beans packed with nutrients and a perfect colour addition.

The vegan camembert melts down really well adding a rich tangy and creamy sauce to the dish and the fresh mint and chive in the sauce help to lift the flavours.

This is prefect dish for dinner, and ideally served with some squash wedges.

AuthorJustin GillamCategory, , , , DifficultyBeginner

Yields2 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 1 Aubergine
 75 g Red pepper, diced
 75 g Yellow pepper. diced
 50 g Red onion, diced
 50 g Courgette, diced
 2 Garlic cloves
 300 g Tinned chopped tomato
 1 tsp brown sugar
 1 Pinch of five spice
 1 tsp Mint, chopped
 1 tsp Chives, chopped
 Salt and pepper
 150 g Vegan Camembert/brie cheese
 Drizzle Olive oil

1

Preheat your oven to 200c.
Cut the aubergine in half from root to base.
Score the inside flesh with a sharp knife, be careful not to pierce the skin and leave about 1-2 cm on all sides cut free.
Generously pour olive oil in to the cuts then thoroughly rub in.
Season well with salt and pepper.
Place in to the oven skin side down and roast for 25 mins.

2

Remove from the oven.
With a table spoon gently scoop the inside flesh out.
If it is tricky to scoop out, not coming away from the flesh easily, stick them back in the oven for further 5 minutes and try again.
I like to put them back in for a few mins to dry out a bit and keep the skin as crispy as possible.

3

Whilst the aubergine is in the oven, drizzle a little olive oil in a frying pan on a low heat.
Gently Sauté the onions, garlic and fresh thyme for 8-10 minutes
Add peppers, courgettes and beans, sauté for a further 5-6 minutes.
Add a large pinch of 5 spice, a teaspoon of brown sugar and 200g of tinned chopped tomatoes. Stir well and combine. season with salt and pepper.
Continue to cook in the pan until the mix reduces down and holds together.

4

Now time to fill the aubergine shells.
Spoon the mixture in to the center, gently building higher than the aubergine sides, they will drop a bit in the oven and fill the surrounding area. Break off a few chunks of the vegan camembert (keeping some for the sauce) and place on top of the aubergine. Season well with salt and pepper.
Place back in to the oven for further 8-10 minutes.

5

While the aubergine is in the oven it's time to make the quick sauce.
In a small saucepan heat together the 100g of chopped tomatoes that are left and the diced camembert until smooth and gently bubbling, turn off the heat.
Roughly chop through the scooped out aubergine and add to the sauce. Then roughly chop the fresh herbs, add to the pan and stir.

6

Remove the aubergine from the oven, serve with the cheesy cream sauce.
Thats it....done and enjoy.

Ingredients

 1 Aubergine
 75 g Red pepper, diced
 75 g Yellow pepper. diced
 50 g Red onion, diced
 50 g Courgette, diced
 2 Garlic cloves
 300 g Tinned chopped tomato
 1 tsp brown sugar
 1 Pinch of five spice
 1 tsp Mint, chopped
 1 tsp Chives, chopped
 Salt and pepper
 150 g Vegan Camembert/brie cheese
 Drizzle Olive oil

Directions

1

Preheat your oven to 200c.
Cut the aubergine in half from root to base.
Score the inside flesh with a sharp knife, be careful not to pierce the skin and leave about 1-2 cm on all sides cut free.
Generously pour olive oil in to the cuts then thoroughly rub in.
Season well with salt and pepper.
Place in to the oven skin side down and roast for 25 mins.

2

Remove from the oven.
With a table spoon gently scoop the inside flesh out.
If it is tricky to scoop out, not coming away from the flesh easily, stick them back in the oven for further 5 minutes and try again.
I like to put them back in for a few mins to dry out a bit and keep the skin as crispy as possible.

3

Whilst the aubergine is in the oven, drizzle a little olive oil in a frying pan on a low heat.
Gently Sauté the onions, garlic and fresh thyme for 8-10 minutes
Add peppers, courgettes and beans, sauté for a further 5-6 minutes.
Add a large pinch of 5 spice, a teaspoon of brown sugar and 200g of tinned chopped tomatoes. Stir well and combine. season with salt and pepper.
Continue to cook in the pan until the mix reduces down and holds together.

4

Now time to fill the aubergine shells.
Spoon the mixture in to the center, gently building higher than the aubergine sides, they will drop a bit in the oven and fill the surrounding area. Break off a few chunks of the vegan camembert (keeping some for the sauce) and place on top of the aubergine. Season well with salt and pepper.
Place back in to the oven for further 8-10 minutes.

5

While the aubergine is in the oven it's time to make the quick sauce.
In a small saucepan heat together the 100g of chopped tomatoes that are left and the diced camembert until smooth and gently bubbling, turn off the heat.
Roughly chop through the scooped out aubergine and add to the sauce. Then roughly chop the fresh herbs, add to the pan and stir.

6

Remove the aubergine from the oven, serve with the cheesy cream sauce.
Thats it....done and enjoy.

Aubergine shells filled with edamame bean ratatouille, vegan cheese sauce