Ratatouille

Ingredients

• 2 large Aubergine
• 4 Courgettes
• 2 Yellow Pepper
• 4 large Tomato
• 5 tbs Olive Oil
• Bunch Basil
• 1 medium Onion
• 3 finely chopped Garlic Clove
• 1 tsp Red Wine Vinegar
• 1 tsp Sugar

Instructions

1. Halve the aubergines lengthways, place cut-side down, halve again lengthways, then cut across into roughly 1.5 cm chunks. Trim the courgettes and slice them into rounds of the same thickness. Remove the stalks and seeds from the peppers, cut into large sections and chop into bite-size pieces.
2. Score a small cross in the base of each tomato. Place them in a heatproof bowl and pour over boiling water for 20 seconds. Drain, cover with cold water and allow to cool. Peel away the skins, quarter the tomatoes, scoop out the seeds and roughly chop the flesh.
3. Heat a wide sauté pan over medium heat. Add 2 tablespoons of olive oil and brown the aubergines for about 5 minutes on each side until softened and lightly coloured. Transfer to a plate. Add another tablespoon of oil and cook the courgettes until golden on both sides, then repeat with the peppers, adding more oil if needed. Do not fully cook the vegetables at this stage.
4. Tear the basil leaves and set aside. Add the remaining oil to the pan and cook the chopped onion for about 5 minutes until soft. Add the garlic and cook for a further minute without colouring.
5. Stir in the red wine vinegar and sugar, then add the chopped tomatoes and half of the basil. Return the cooked vegetables to the pan, season with salt and black pepper and cook for about 5 minutes until the flavours come together and the vegetables are just tender. Serve scattered with the remaining basil.

instructions_source: editorial-classic