Ratatouille

• 4 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 1 large Red pepper
• 1 large Aubergine
• 2 medium Courgette
• 6 medium Plum tomato, ripe
• 2 tbsp Tomato purée
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 1 tbsp Balsamic vinegar

1. Prepare the vegetables: peel and finely slice the onion, finely slice the garlic, deseed and cut the red pepper into bite-size pieces, and cut the aubergine and courgettes into 2 cm chunks. Roughly chop the tomatoes.
2. Heat 2 tbsp of the olive oil in a Dutch oven over medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the red pepper and cook for 5 minutes, stirring occasionally, until it begins to soften.
4. Add the remaining 2 tbsp olive oil, then add the aubergine and cook for 6 to 8 minutes, stirring, until the edges start to colour. Add the courgettes and cook for 3 minutes to coat in the oil.
5. Stir in the tomatoes and tomato purée, then add the thyme sprigs and bay leaves. 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 not collapsing.
6. Uncover and simmer for 5 to 8 minutes to thicken slightly. Stir in the balsamic vinegar, then remove the thyme sprigs and bay leaves before serving.

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