Ratatouille

Cut the aubergine and the courgette into 2 cm cubes. Put the aubergine in a colander, toss with a teaspoon of salt and leave for 20 minutes; this draws out bitter juice and helps it take up less oil. Rinse, then squeeze dry in a clean cloth. Seed the peppers and cut them into 2 cm squares. Chop the onion, slice the garlic, and score a cross in each tomato, dip them in boiling water for 30 seconds, then peel and chop them.

• aubergine500 g
• courgette400 g
• red bell pepper200 g
• green bell pepper200 g
• tomato600 g
• onion200 g
• garlic4 cloves
• saltto taste

Heat 40 ml of the olive oil in a wide, heavy pan over medium-high heat. Cook the aubergine in two batches for 6–8 minutes, turning, until golden on all sides and soft inside; it will soak up the oil quickly, so do not add more than needed. Lift it out into a bowl. Add the remaining 15 ml of the oil, cook the courgette for 4–5 minutes until lightly coloured but still firm, and season with salt. Move it to the bowl with the aubergine.

• olive oil55 mL
• aubergine500 g
• courgette400 g
• saltto taste

Pour the remaining 35 ml of olive oil into the same pan and reduce the heat to medium. Add the onion and cook for 5 minutes, stirring, until soft and translucent. Add the red and green peppers and cook for another 5–7 minutes, until they begin to soften and lose their raw edge. Stir in the garlic for the last minute, so that it softens without browning. Scrape up the browned bits left on the bottom of the pan as you go: they add flavour.

• olive oil35 mL
• onion200 g
• red bell pepper200 g
• green bell pepper200 g
• garlic4 cloves

Add the tomatoes, the herbes de Provence, a good pinch of salt and some black pepper. Cook on medium heat for 10 minutes, stirring, until the tomatoes break down into a thick sauce. Return the aubergine and courgette to the pan. Cover and cook gently over low heat for 20–25 minutes, stirring now and then, until the vegetables are very tender but still hold their shape. If the pan looks watery, take the lid off for the last 10 minutes.

• tomato600 g
• herbes de Provence2 tsp
• saltto taste
• black pepperto taste

Take the pan off the heat and leave it, uncovered, for 15–20 minutes. The flavours settle and mellow as it cools, and ratatouille is better warm than boiling hot. Taste, and adjust with salt and pepper. It should be soft, glossy with olive oil and well seasoned, with the sweetness of the tomato balanced by the peppers. Tear the basil leaves over the top just before serving, and add a little extra olive oil at the table if you like.

• fresh basil10 g