Recipe for Vegetable Ragout 
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Yield:
4
Ingredients:
Amount Ingredient
eight slices thick sliced wholemeal bread
4 x tablespns olive oil
1 x aubergine trimmed and cut into chunks
1 lb Ieeks trimmed and sliced
8 oz small tomatoes skinned and guartered
14 oz can artichoke hearts drained and halved
14 oz can cannelloni beans drained
1 x salt and freshly ground black pepper
1/2 oz garlic butter
5 oz fresh goats cheese diced
Instructions:
Instructions: Heat the oil in a large pan.

Add the aubergine and leeks and cook stirring occasionally for five minutes.

Mix the pesto sauce into the vegetable stock and pour over the vegetables.

Cover and cook for fifteen minutes.

Add the tomatoes artichokes and cannelloni beans then cook a further five minutes to heat through.

Season to taste.

Meanwhile toast the bread.

Using a round cutter stamp out eight rounds.

Spread with garlicbutter then top each with a slice of goats cheese.

Put under a hot grill until golden then arrange on top of the vegetables.

Garnish with basil leaves and serve.

Serves 4

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