Ratatouille

This classic recipe is a combination of the vegetables that grow so abundantly in the South of France.

Ingredients

2 aubergines (eggplants) (about 450g/1 lb total)
60-75ml/4-5 tbsp olive oil
1 large onion, halved and sliced
2 or 3 garlic cloves, very finely chopped
1 large red or yellow (bell) pepper, cut into thin strips
2 large courgettes (zucchini), cut into 1cm/ ½ in slices
675g/ 1 ½ lb ripe tomatoes, peeled, seeded and chopped
5ml/1 tsp dried herbs de Provence
Salt and ground black pepper

Preparation

1. Preheat the grill (broiler). Cut the aubergine into 2cm/ ½ in slice, then brush with olive oil on both side and grill (broil) until lightly browned, turning once. Cut the slice in to cubes.
2. Heat 15ml/1 tbsp of the oil in a large heavy pan or flameproof casserole and cook the onion over a medium-low heat for about 10 minutes until lightly golden, stirring frequently. Add the garlic, pepper and courgettes and cook for a further 10 minutes, stirring occasionally.
3. Add the tomatoes and aubergine cubes, dried herbs and salt and pepper and simmer gently, covered, over a low heat for about 20 minutes, stirring occasionally, until all the vegetables are tender and the cooking liquid has thickened slightly. Serve hot or at room temperature.