Ratatouille Provençale (French Vegetable Stew)

• 1 large Aubergine, firm and glossy
• 2 medium Courgette, firm
• 2 medium Red pepper
• 1 large Yellow onion
• 5 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 4 cloves Garlic
• 6 medium Tomato, ripe
• 2 Bay leaves, dried
• 4 sprigs Fresh thyme
• 20 g Fresh basil

1. Cut the aubergine, courgettes and red peppers into chunky, even pieces so they cook at the same rate. Finely slice the onion and thinly slice the garlic. Roughly chop the tomatoes and pick the basil leaves; keep the thyme sprigs whole.
2. Heat 3 tbsp of the olive oil in a Dutch oven over medium-high heat. Add the aubergine with a pinch of the fine sea salt and cook for 6 to 8 minutes, stirring now and then, until lightly browned and starting to soften. Tip into a bowl.
3. Add 1 tbsp olive oil to the pot, then cook the courgettes for 4 to 5 minutes until lightly golden at the edges. Transfer to the bowl with the aubergine. Add the remaining 1 tbsp olive oil and cook the peppers for 5 to 6 minutes until just tender, then add them to the bowl.
4. Lower the heat to medium and add the onion to the pot with a pinch more salt. Cook for 8 to 10 minutes, stirring, until soft and sweet but not browned. Stir in the garlic for 30 seconds until fragrant.
5. Add the tomatoes, bay leaves, thyme, remaining fine sea salt and the black pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the tomatoes break down into a loose sauce. Scrape the base of the pot as you stir to lift any flavour.
6. Return the aubergine, courgettes and peppers to the pot and stir gently to coat in the tomato base. Partially cover and simmer on low for 15 to 18 minutes, stirring carefully once or twice, until the vegetables are tender but still holding their shape. Taste and adjust seasoning with a little more salt and pepper if needed.
7. Turn off the heat and let the ratatouille stand for 5 minutes so the flavours settle. Stir through most of the basil, then scatter the rest over the top. Serve warm as a main or side.

Made this recipe? Rate it — a comment is optional.