Ratatouille

Provençal summer vegetables stewed slowly in olive oil until they melt into each other.

Ingredients

• 1 aubergine, diced
• 2 courgettes, diced
• 2 red peppers, diced
• 4 ripe tomatoes, chopped
• 1 onion, sliced
• 3 garlic cloves, sliced
• 4 tbsp olive oil
• 4 thyme sprigs
• 1 handful basil leaves

Method

1. Warm half the oil in a large pot. Cook the onion for 8 minutes until soft, then add the garlic.
2. In a separate pan, brown the aubergine, courgettes and peppers in batches with the remaining oil. Season each batch.
3. Add the tomatoes and thyme to the onions and cook for 5 minutes. Tip in the browned vegetables.
4. Cover and simmer gently for 30 to 40 minutes, stirring now and then, until everything is tender and saucy.
5. Remove the thyme stalks, stir in torn basil and serve warm or at room temperature.