Ratatouille

Method

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1. 1Cut the aubergine, courgettes and peppers into roughly 2 cm cubes. Sprinkle the aubergine with a little salt, leave for 15 minutes, then pat dry with kitchen paper.
2. 2Heat 2 tbsp olive oil in a wide, heavy pot and fry the aubergine over medium-high heat for 6-8 minutes, stirring, until golden at the edges. Transfer to a bowl.
3. 3Add another 1 tbsp oil and fry the courgettes for 4-5 minutes until lightly coloured but still firm, then add them to the bowl.
4. 4In the remaining oil, cook the finely chopped onion and the peppers for 8-10 minutes until the onion is translucent and the peppers soft. Add the crushed garlic and stir for 1 minute until fragrant.
5. 5Stir in the tomato paste for 1 minute, then add the grated or chopped tomatoes, thyme and bay leaf. Simmer gently for 10 minutes until saucy.
6. 6Return the aubergine and courgettes to the pot, season with salt and pepper, and simmer with the lid ajar for 30-40 minutes. The vegetables should be very tender but not falling apart, and the juices thickened.
7. 7Remove the bay leaf and thyme stalks, take off the heat and stir in torn basil and a drizzle of fresh olive oil. Serve warm or at room temperature.