Ratatouille with Crusty Bread

• 1 large Yellow onion
• 4 tbsp Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 1 large Aubergine
• 2 medium Red pepper
• 2 medium Courgette
• 6 medium Tomato, ripe
• ½ tsp Black pepper
• 20 g Fresh basil
• 300 g Crusty white bread

1. Halve and peel the onion, then slice it. Heat the olive oil in a large heavy-based pot over a medium heat, add the onion and a pinch of the salt, and cook for 10 minutes until soft and sweet but not browned.
2. Meanwhile, peel and finely chop the garlic. Cut the aubergine, peppers and courgettes into bite-sized chunks, and roughly chop the tomatoes.
3. Stir the garlic into the softened onion and cook for 1 minute until fragrant. Add the aubergine with another pinch of salt and cook for 8 to 10 minutes, stirring often, until it starts to soften and take on a little colour.
4. Add the red pepper and cook for 5 minutes, then add the courgette and cook for 5 minutes more. Keep the heat at medium so the vegetables soften without catching on the bottom.
5. Stir in the tomatoes, the remaining salt and the black pepper. Bring to a gentle simmer, then cover and cook on a low heat for 35 to 40 minutes, stirring every so often, until the vegetables are silky and the juices have thickened slightly.
6. Tear the basil leaves and stir them through the ratatouille off the heat. Taste and adjust with a little more salt and pepper if needed.
7. Slice the crusty bread and serve alongside the ratatouille to soak up the juices. If you like, warm the bread briefly before serving.

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