Ratatouille Provençale (Slow-Simmered Vegetable Stew)

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

1. Heat the olive oil in a large heavy-based pot over medium heat. Add the onion with a pinch of the fine sea salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
2. Stir in the garlic and thyme and cook for 1 minute until fragrant. Add the red pepper and cook for 5 minutes, stirring occasionally, until starting to soften.
3. Add the aubergine and cook for 8 to 10 minutes, stirring, until it begins to collapse and take on a little colour. If the pot looks dry, add a small splash of water and scrape up any browned bits.
4. Add the courgette and cook for 5 minutes, just to take the raw edge off. Tip in the tomatoes, then season with the remaining fine sea salt and the black pepper.
5. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 35 to 40 minutes, stirring every so often, until the vegetables are very tender and the juices have thickened. Taste and adjust seasoning if needed.
6. Take off the heat and remove the thyme sprigs. Tear in most of the fresh basil, reserving a little to finish, then rest for 2 to 3 minutes so the flavours settle.
7. Serve warm, scattered with the remaining basil. Spoon over the thickened juices from the pot.

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