Ratatouille

Method

1. 01

   Step 1: Soften onion and pepper

   Heat 2 tbsp oil in a wide, heavy-based pot or deep sauté pan over medium heat. Add the onion and peppers and cook for 7–8 minutes, stirring, until the onion is translucent and the peppers are soft.

2. 02

   Step 2: Add the aubergine

   Add the remaining oil, the aubergine and half the salt. Cook for 6–7 minutes, stirring: at first the aubergine soaks up the oil, then it turns soft and slightly translucent at the edges.

3. 03

   Step 3: Add the courgettes

   Stir in the courgettes and cook for 4–5 minutes, until they soften at the edges but still hold their shape.

4. 04

   Step 4: Garlic and herbs

   Add the garlic and herbes de Provence and stir for 1 minute, until fragrant.

5. 05

   Step 5: Stew with tomatoes

   Add the tomatoes, remaining salt and some pepper and bring to a gentle simmer. Cover and cook over low heat for 20 minutes, stirring carefully once or twice.

6. 06

   Step 6: Reduce

   Uncover and simmer for 10 minutes more, until the liquid has thickened into a sauce and the vegetables are completely tender but still in pieces. It shouldn't look like soup.

7. 07

   Step 7: Rest and serve

   Take off the heat and leave for 10 minutes so the flavours settle. Taste, add salt if needed, scatter with torn basil and serve warm or at room temperature.