Ratatouille

Ingredients

• 1 large aubergine, in chunks
• 2 courgettes, in chunks
• 2 red peppers, in strips
• 1 onion, sliced
• 4 garlic cloves, sliced
• 400 g tinned tomatoes
• 6 tbsp olive oil
• a few sprigs of thyme
• a handful of basil
• salt
• black pepper

Method

1. Aubergine first

   Fry the aubergine in olive oil over medium-high heat until golden and collapsing, then set it aside. It drinks oil — give it its own turn in the pan.

   10 min

2. Then courgette

   Do the same with the courgette, browning it rather than stewing it, and set aside.

   8 min

3. Peppers and onion

   Soften the peppers, onion and garlic in the same pan until sweet.

   10 min

4. Tomatoes

   Add the tomatoes and thyme and simmer until thick and jammy, then return all the vegetables and warm through.

   20 min

5. Finish

   Season, tear in the basil, and add a last splash of good olive oil. It is better warm than hot, and better still the next day.