Vegetable Ratatouille

Method

1. 1

   Cut the eggplant and zucchini into 2 cm cubes. Deseed the peppers and cut into similar pieces. Finely chop the onion and mince the garlic. Roughly chop the tomatoes and tear the basil leaves.

2. 2

   Toss the eggplant cubes with a pinch of salt and let them sit for 10 minutes, then pat dry with kitchen paper - this stops them soaking up too much oil.

3. 3

   Heat 1 tbsp olive oil in a large pan over medium-high heat. Brown the eggplant until golden, then set aside. Repeat with the zucchini, then the peppers, adding a little oil each time and removing each vegetable as it softens.

4. 4

   Lower the heat, add the remaining oil and the onion, and cook for 5 minutes until soft. Stir in the garlic and thyme and cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes and passata, season with salt and pepper, and simmer for 10 minutes until you have a thick sauce.

6. 6

   Return all the browned vegetables to the pan, stir gently, cover and simmer over low heat for 20-25 minutes, until everything is tender but still holds its shape.

7. 7

   Turn off the heat, stir in the torn basil and let the ratatouille rest for 5 minutes. Serve warm or at room temperature, on its own or with crusty bread.