Ratatouille with roast vegetables and cannellini beans

There’s a lot to love in this colourful, versatile dish. It’s packed with sunshine-y Mediterranean vegetables – roast zucchini, eggplant and capsicum – stirred through with a basil-scented tomato sauce, studded with punchy kalamata olives and finished with cannellini beans. Is it a side dish (it sure goes with a fine lamb chop)? Is it a vego main (tossed through pasta, serve with mash or pile on bruschetta)? More importantly, do we care when it’s this damn tasty?