Ratatouille Niçoise (Provençal Vegetable Stew)

• 4 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 medium Red pepper
• 1 large Aubergine
• 2 medium Courgette
• 700 g Tomato, ripe
• 4 sprigs Fresh thyme
• 2 Bay leaves
• 20 g Fresh basil

1. Warm 2 tbsp of the olive oil in a large casserole over a medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until soft and sweet but not browned.
2. Stir in the garlic and cook for 1 minute until fragrant. Add the red peppers and cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
3. Add the remaining 2 tbsp olive oil, then add the aubergine and cook for 8 to 10 minutes, stirring, until it starts to take on a little colour and soften at the edges. Add the courgettes and cook for a further 5 minutes.
4. Roughly chop the tomatoes and add them to the pot with the thyme and bay leaves. Bring to a gentle simmer, then turn the heat down low, cover slightly and cook for 35 to 40 minutes, stirring every so often, until the vegetables are silky and the juices have thickened.
5. Remove the thyme sprigs and bay leaves, then tear in most of the basil and stir through. Taste and adjust with a little more salt if needed, then rest for 5 minutes before serving warm, or cool to room temperature.

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