Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

Trim the aubergine, then cut into roughly 2cm pieces. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the red onion. Peel the garlic (but keep whole). 

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally.

Meanwhile, pop the aubergine, pepper strips, tomatoes and garlic cloves onto a baking tray.

Drizzle with oil, sprinkle over the dried basil, then season with salt and pepper. Toss to coat.

Spread out in a single layer (use two trays if necessary).

When the oven is hot, roast on the top shelf until the aubergine is soft and golden 18-20 mins.

Once the onion has softened, pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

When the veg is cooked, remove from your oven and lightly crush both the garlic and the tomatoes with the back of a fork.

Gently stir to combine the veg on the tray.

When the bulgur wheat is cooked, stir through two thirds of the pesto. Taste and add salt and pepper if you feel it needs it.

Share the pesto bulgur wheat between your bowls.

Top with the roasted ratatouille and drizzle with the remaining pesto.

Crumble over the cheese. Sprinkle over the toasted almonds. 

Enjoy!