Ratatouille

Let’s make it

1. Cut the aubergine and courgettes into 2 cm chunks, the peppers into strips and the onion into thin slices, and chop the tomatoes roughly.
2. Heat a third of the oil in a wide pan and fry the aubergine over medium-high heat until golden on all sides, then tip it into a bowl.
3. Add more oil and fry the courgettes the same way until they take some colour, then add them to the bowl.
4. Cook the peppers in the pan for 8 minutes until they soften and blister, then add them to the bowl too.
5. Lower the heat, add the last of the oil and soften the onion for 10 minutes, then add the chopped garlic for 1 minute.
6. Add the tomatoes, thyme, bay, salt and pepper and simmer for 10 minutes until it looks like a loose sauce.
7. Return all the vegetables to the pan, stir gently and simmer uncovered for 20 minutes, stirring once or twice.
8. Take it off the heat, pull out the thyme stalks and bay leaf and tear in the basil.
9. Leave it to sit for 15 minutes before serving warm, or cool and refrigerate it for the next day.