Provençal Ratatouille

Classic Provençal ratatouille with aubergine, courgette, peppers and tomatoes cooked until tender while each vegetable keeps its character.

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Traditional ratatouille is a rustic vegetable stew rather than a neatly layered bake. Cooking the vegetables in stages helps them stay distinct instead of collapsing into one texture.

Ingredients

• 2 aubergines (cut into 2 cm cubes)
• 2 courgettes (cut into thick half-moons)
• 1 red capsicum (cut into chunks)
• 1 yellow capsicum (cut into chunks)
• 1 onion (finely sliced)
• 4 garlic cloves (sliced)
• 600 g ripe tomatoes (chopped)
• 1 tbsp tomato paste
• 5 tbsp olive oil
• 4 sprigs thyme
• 1 bay leaf
• 20 g fresh basil (torn)
• 1.25 tsp salt (divided)
• 0.5 tsp black pepper

Step-by-step method

1. Place the aubergine in a colander, sprinkle with a little of the salt and leave for 15 minutes. Pat dry well before cooking.
2. Heat 2 tablespoons olive oil in a wide casserole over medium-high heat. Brown the aubergine in batches for 5–6 minutes, then transfer it to a plate.
3. Add another tablespoon oil and cook the courgettes for 3–4 minutes until lightly coloured but still firm. Transfer them to the plate with the aubergine.
4. Add another tablespoon oil and cook the peppers for 4 minutes. Remove them as well so they do not become mushy later.
5. Reduce the heat to medium. Add the remaining oil, onion and garlic and cook for 6–8 minutes until soft. Stir in the tomato paste for 30 seconds.
6. Add the chopped tomatoes, thyme, bay leaf, remaining salt and black pepper. Simmer uncovered for 10 minutes until the tomatoes break down into a sauce.
7. Return the aubergine, courgettes and peppers to the casserole. Stir gently, cover partly and simmer for 15–20 minutes until tender but not collapsed.
8. Remove the thyme stems and bay leaf, fold in the fresh basil and rest for 10 minutes. Taste and adjust seasoning. Serve warm or at room temperature.