Method

• 1.
  Preheat the oven to 210°C.
• 2.
  Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
• 3.
  Roast vegetables for about 30 minutes or until just tender.
• 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.

• 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.
• 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.
• 7.
  Stir the basil through the ratatouille, then serve with garlic toast.