Roasted vegetable ratatouille with tempeh and pine nuts

Instructions

1. Preheat oven to 250°C. Line two large baking trays with baking paper.
2. In a large bowl, toss eggplant with 2 teaspoon oil and ½ teaspoon salt. Spread across on tray. In the same bowl toss zucchini and capsicum with 1 teaspoon oil and ½ teaspoon salt. Spread across remaining tray. Bake for 25 minutes, rotating trays half way through or until vegetables are browned.
3. Meanwhile, heat 1 teaspoon oil in a large non-stick saucepan over medium heat. Cook onion, stirring occasionally for 10 minutes or until soft. Add garlic, cook for 1 minute or until fragrant. Add tomato, tempeh and fennel seed, bring to the boil, simmer, uncovered for 10 minutes
4. Add roasted vegies to tomato mixture. Stir in basil, balsamic and salt and pepper to taste. Serve warm, room temperature or chilled, sprinkled with pine nuts.