Vegan Ratatouille

• 3 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 medium Red pepper
• 1 large Aubergine
• 2 medium Courgette
• 700 g Tomato, ripe
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Fresh basil

1. Prepare the vegetables: peel and finely chop the onion, finely chop the garlic, deseed and cut the peppers into 2 cm pieces, and cut the aubergine and courgette into 2 cm chunks. Roughly chop the tomatoes, keeping any juices.
2. Warm the olive oil in a Dutch oven over a medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and translucent but not browned.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the peppers and cook for 5 minutes, stirring occasionally, until they begin to soften.
4. Add the aubergine and cook for 6 to 8 minutes, stirring, until it starts to take on a little colour and looks slightly softened. If the pan seems dry, lower the heat and keep stirring so the vegetables cook in the oil rather than catching.
5. Add the courgette, tomatoes and their juices, the remaining salt, and the black pepper. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 18 to 22 minutes until the vegetables are tender but still hold their shape.
6. Remove the lid and simmer for 3 to 5 minutes to thicken slightly, stirring carefully so the vegetables stay distinct. Tear in most of the basil, taste and adjust seasoning, then scatter over the remaining basil to serve warm or at room temperature.

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