Ratatouille Niçoise (Vegan Provençal Vegetable Stew)

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

1. Cut the aubergine and courgette into 2 cm chunks, and cut the red peppers into similar-sized pieces. Finely slice the garlic. Roughly chop the tomatoes and tear most of the basil, reserving a few leaves to finish.
2. Heat 2 tbsp of the olive oil in a large casserole over medium-high heat. Add the aubergine with a pinch of the salt and cook for 8 to 10 minutes, stirring often, until well browned and starting to soften. Tip into a bowl.
3. Add the remaining 2 tbsp olive oil to the pan, then add the peppers and cook for 5 minutes until glossy and lightly coloured. Add the courgette and cook for 3 to 4 minutes to take the raw edge off. Stir in the garlic for 30 seconds until fragrant.
4. Return the aubergine to the pan and add the tomatoes, remaining salt and the black pepper. Bring to a gentle simmer, then cover and cook over low heat for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce is rich. If it looks dry at any point, add a small splash of water and scrape up any browned bits.
5. Uncover and simmer for 2 to 4 minutes to thicken slightly, then stir through the torn basil. Taste and adjust seasoning with a little more salt and pepper if needed. Serve warm, topped with the reserved basil leaves.

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