Herb and Chilli Baked Ricotta with Preserved Lemon Pepperonata

Pepperonata ¼ cup olive oil ½ red onion, finely diced 4 garlic cloves, finely diced ½ teaspoon fennel seeds ¼ preserved lemon, finely diced 2 red capsicums, core and seeds removed, sliced thinly 1 yellow capsicum, core and seeds removed, sliced thinly 14 kalamata olives (I prefer those with the pits removed) 2 teaspoons apple cider vinegar Baked ricotta 500 grams ricotta 1 free-range egg ¾ cup finely grated parmesan 1 teaspoon fresh thyme leaves 1 teaspoon fresh rosemary leaves, finely chopped ¼ teaspoon dried chilli flakes sea salt and black pepper To serve crackers or fresh bread Pepperonata: Preheat oven to 180°C. Add the olive oil to a sauté pan over a medium heat. Gently cook the onion and garlic for 5 minutes, without browning. Add the fennel seeds and preserved lemon and cook for a further minute. Add the capsicum and sauté for 15–20 minutes until the capsicums are glossy and tender. Add the olives and cider vinegar. Transfer to a medium-sized ovenproof dish and bake for 35 minutes. The edges of the capsicum should be lightly browned. Season to taste. Serve warm or at room temperature. Baked ricotta: Preheat oven to 180°C. Combine all ingredients in a food processor and run until smooth. Season well. Grease a 12cm x 22cm ovenproof dish. Spoon the ricotta mixture into it and smooth the top with the back of a spoon. Bake for 30–35 minutes until lightly golden. Serve immediately.