Ratatouille Provençale

• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Aubergine
• 2 medium Red pepper
• 2 medium Courgette
• 4 cloves Garlic
• 2 tsp Herbes de Provence
• 800 g Tomato, ripe
• 20 g Fresh basil

1. Heat 2 tbsp of the olive oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes until soft and lightly golden.
2. Meanwhile, cut the aubergine into bite-sized chunks, slice the courgettes, and cut the red peppers into large pieces. Keep the vegetables fairly chunky so they hold their shape during the long simmer.
3. Add the remaining 2 tbsp olive oil to the pot, then stir in the aubergine and peppers. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften and take on a little colour.
4. Stir in the courgettes and cook for 5 minutes. Add the garlic and herbes de Provence and cook for 1 minute until fragrant.
5. Roughly chop the tomatoes, then add them to the pot along with the remaining salt and the black pepper. Bring to a gentle simmer, then reduce the heat to low, cover slightly, and cook for 35 to 40 minutes until tender and glossy, stirring every so often.
6. Tear in most of the basil and simmer for 2 minutes. Taste and adjust with a little more salt or pepper if needed, then scatter over the remaining basil to serve.

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