Ratatouille Niçoise (Provençal Vegetable Stew)

• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Aubergine
• 2 medium Red pepper
• 2 medium Courgette
• 700 g Tomato, ripe
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• 4 cloves Garlic
• 1 tsp Black pepper
• 20 g Fresh basil

1. Prepare the vegetables: peel and finely slice the onion; cut the aubergine, peppers, and courgettes into chunky bite-sized pieces. Roughly chop the tomatoes and finely chop the garlic. Pick the basil leaves and set aside.
2. Warm 2 tbsp of the olive oil in a Dutch oven over medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until soft and sweet but not browned.
3. Add the remaining 2 tbsp olive oil, then stir in the aubergine. Cook for 10 minutes, stirring often, until it starts to soften and take on a little colour.
4. Add the peppers and cook for 5 minutes, then add the courgettes and cook for 5 minutes more. Keep the heat at medium so the vegetables soften without scorching.
5. Stir in the tomatoes, bay leaves, thyme, and black pepper. Bring to a gentle simmer, then reduce the heat to low, cover slightly, and cook for 35 to 40 minutes, stirring every so often, until the vegetables are very tender and the juices are thick and jammy.
6. Stir in the garlic and cook for 2 to 3 minutes, just until fragrant. Remove the bay leaves and thyme sprigs, then fold through most of the basil and scatter the rest on top. Serve warm, or leave to cool to room temperature before serving.

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