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Ratatouille

The Provençal classic: summer vegetables slowly cooked in olive oil, even better reheated the next day.

⏱ 60 min🍽 Serves 4

Ingredients

• 🥒Courgette2
• •Aubergine1
• 🫑Peppers2
• 🍅Tomatoes4
• 🧅Onion2
• 🧄Garlic3
• •Olive oil4 tbsp
• •Thyme
• •Salt
• •Pepper
• •Basil

Method

1. Cut the courgettes, aubergine and peppers into 2 cm dice and the tomatoes into chunks; slice the onions and chop the garlic.
2. Fry the onions and peppers in half the olive oil in a casserole over medium heat for 8 minutes.
3. In a frying pan, brown the aubergine then the courgettes in the rest of the oil, 5 minutes each over high heat.
4. Add them to the casserole with the tomatoes, garlic and thyme. Season with salt and pepper.
5. Cover and simmer over low heat for 30 minutes, stirring now and then.
6. Scatter with basil and serve hot, warm or cold.

💡 Tip : Browning the vegetables separately keeps their flavour and shape.

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