Ratatouille

Ingredients

• 2 red onions
• 4 cloves of garlic
• 2 aubergines
• 3 courgettes
• 3 red or yellow peppers
• 6 ripe tomatoes
• ½ a bunch of fresh basil (15g)
• A few sprigs of fresh thyme (or dry)
• 1 tin plum tomatoes
• 1 tablespoon balsamic vinegar
• ½ a lemon

Instructions

1. Prepare all the vegetables: cut the onions into wedges, thinly slice the garlic, cut the aubergines, courgettes and peppers into 2.5cm chunks, and roughly chop the tomatoes.
2. Pick the basil leaves and set aside, then finely chop the stalks.
3. Heat 2 tablespoons of oil in a casserole pot over medium heat.
4. Add the aubergines, courgettes and peppers (do this in batches if necessary) and fry for 5 minutes (or until slightly soft and golden); set aside in a large bowl.
5. Add the onion, garlic, basil stalks and thyme to the pot with some more oil and fry until softened and golden.
6. Return the cooked vegetables to the pot, then add the fresh and tinned tomatoes, balsamic vinegar, salt and pepper.
7. Mix well, cover and simmer at low heat for 30-35 minutes or until reduced with the vegetables cooked through.
8. Tear in the basil leaves, grate in the lemon zest and add some lemon juice.
9. Serve with bread or rice, or polenta.

Serves 6.

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