Ratatouille

4 steps · 25 min total

1. 01

   Cut the Vegetables

   Halve the aubergines lengthwise, then place them cut-side down on your board. Slice them in half lengthwise again, then cut across into 1 1/2cm chunks. Trim the ends from the courgettes, then slice them across into 1 1/2cm rounds. To prepare the peppers, peel them from stalk to bottom, then hold them upright and cut around the stalk. Cut each pepper into 3 pieces, remove any white membrane, and chop into bite-size chunks.
2. 02

   Prepare the Tomatoes

   Score a small cross on the base of each tomato and place them in a heatproof bowl. Pour boiling water over them and let them sit for just 20 seconds before removing. Discard the hot water, then replace the tomatoes in the bowl and cover with cold water to cool them down. Once cool, peel away the skins. Quarter the tomatoes, use a spoon to scrape out the seeds, then roughly chop the flesh.
3. 03

   Brown the Vegetables

   Set a sauté pan over medium heat. Once hot, pour in 2 tbsp olive oil. Add the aubergine pieces and brown them for 5 minutes on each side, until they are soft and lightly golden. Remove them from the pan and set aside. Add another 1 tbsp oil to the pan and fry the courgettes for 5 minutes, turning them until they are golden on both sides. Repeat this process with the peppers. Remember not to overcook the vegetables at this stage; they'll have more time to cook through later.
4. 04

   Simmer the Ratatouille

   Tear the basil leaves and set them aside. Cook the onion in the pan for 5 minutes until softened. Stir in the garlic and fry for another 1 minute, until fragrant. Add the red wine vinegar and sugar, then tip in the chopped tomatoes and half of the basil. Return all the browned vegetables to the pan, season with salt and pepper, and cook for another 5 minutes. Serve the ratatouille garnished with the remaining fresh basil.