Prep time 15 mins Cooking time 45 mins Serves 4
4 tbsp olive oil 1 onion, thinly sliced ½ green pepper, seeded and thinly sliced ½ red pepper, seeded and thinly sliced 1 garlic clove, peeled and finely chopped 500g tomatoes, peeled,
seeded and diced 2 courgettes, sliced into rings 1 aubergine, diced 2 sprigs fresh thyme, leaves removed 1 bouquet garni (see notes) Warm baguette, to serve
Heat 1 tbsp olive oil in a large non-stick saucepan over medium high heat. Add onions and cook, 2 mins. Add the peppers and garlic, and sauté, about 5 mins. Turn down the heat to low, add tomatoes, salt and freshly ground pepper and cook, about 10 mins. Remove the mixture and keep warm aside. Heat the remaining olive oil in a separate saucepan over medium heat, add courgettes and sauté, 4 mins. Remove from the pan with a slotted spoon. Add aubergine to the same pan, season, sprinkle with thyme leaves and sauté, 4 mins. Add more olive oil, if needed. Add aubergine, courgettes and bouquet garni to the tomato mixture, and cook over low heat, 20 mins. Serve with a warm baguette, spread with herb butter.
TIP: It is best to cook the vegetables separately when making a ratatouille. To make your own bouquet garni, tie together 2 sprigs fresh thyme, 1 bay leaf and 6 stems fresh parsley with string.