Ratatouille

Ingredients

• 2 pieces aubergines, cubed
• 3 pieces courgettes, cubed
• 2 pieces red bell peppers, diced
• 2 pieces onions, sliced
• 6 pieces ripe tomatoes, chopped
• 4 pieces garlic cloves, sliced
• 120 ml olive oil
• 4 pieces thyme sprigs
• 1 pieces bay leaf
• 20 g basil leaves

Steps

1. 1
   Salt the aubergine and leave 30 minutes, then rinse and dry well.
2. 2
   Fry each vegetable separately in olive oil over high heat — aubergine, then courgette, then pepper — until coloured but still firm. Set each aside as it is done.
3. 3
   Soften the onion and garlic gently in the last of the oil until sweet, about 15 minutes.
4. 4
   Add the tomatoes, thyme and bay and cook down 20 minutes to a thick sauce.
5. 5
   Return all the vegetables, fold together gently and simmer 10 minutes more.
6. 6
   Take off the heat, tear in the basil and season. Let it sit at least an hour — it is better warm than hot, and better still the next day.