Provençal Ratatouille

Method

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1. Salt the aubergine cubes and leave in a colander for 20 minutes, then pat dry. This collapses the cell structure so they absorb less oil.

   Mark done Start 20 min timer

2. Heat 3 tablespoons of oil in a wide pan over medium-high and sear the aubergine for 8 minutes until browned and tender. Remove.

   Mark done Start 8 min timer

3. Add 2 more tablespoons of oil and sear the courgette for 4 minutes until spotted but still firm. Remove.

   Mark done Start 4 min timer

4. Sear the peppers for 6 minutes until blistered at the edges. Remove.

   Mark done Start 6 min timer

5. Lower the heat, add the remaining oil and cook the onion for 10 minutes until soft and sweet, then the garlic for 1 minute.

   Mark done Start 10 min timer

6. Stir in the tomato purée, cook 2 minutes, then add the tomatoes, thyme, bay and salt. Simmer for 15 minutes until it becomes a loose sauce.

   Mark done Start 15 min timer

7. Fold all the vegetables back in and cook gently, uncovered, for 10 minutes so the flavours marry without further softening.

   Mark done Start 10 min timer

8. Off the heat, stir in the vinegar and basil. Rest for at least 20 minutes — ratatouille is at its best warm, not hot, and better still the next day.

   Mark done

Chef’s Tips

• Cut everything to a similar size so each spoonful carries all five vegetables.
• The splash of vinegar at the end is what stops it tasting flat and sweet.
• Serve with a poached egg on top for a complete supper.

Pairing Suggestions

• A chilled Provence rosé is the obvious and correct answer
• Serve with grilled lamb, roast chicken or simply crusty bread
• Follow with fresh apricots and almond biscuits

Storage & Reheating

Improves over 3 to 4 days in the fridge. Freezes 3 months, though the courgette softens. Serve at room temperature or gently warmed.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.