Try this recipe inspired by Love in Provence

Ratatouille

This classic French dish is one of my favourites – vibrant and full of flavour, it’s packed with fresh vegetables and herbs making it a super-healthy lunch or dinner. It’s also a brilliant and easy way to enjoy the best of the summer veggies!

Serves 6-8

Ingredients:

  • 2 aubergines
  • 3 courgettes
  • 2 red or yellow peppers
  • 2 red onions
  • 4 cloves of garlic
  • 6 large, ripe tomatoes
  • 5 tbsp olive oil
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp red wine vinegar
  • 1 tsp granulated sugar
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • Small bunch of basil
  • Salt and pepper to taste

Method:

  1. Begin by prepping the vegetables. Trim the aubergines and courgettes, deseed the peppers and then chop them into 1.5-2.5 chunks. Peel the onions and the garlic; cut the onions into wedges and finely slice the garlic. Roughly chop the tomatoes.
  2. Heat 2 tablespoons of oil over a medium heat in a large saucepan. Fry the aubergine and courgettes for 5 minutes – you may need to do this in batches. Cook until the veg is golden but not completely cooked through, then set aside. Repeat with the peppers until they are softened, again making sure to not cook them through and then set them aside with the other veg.
  3. Add the remaining oil to the pan, then add the chopped onion and sliced garlic. Fry for 10 minutes on low heat until golden and fragrant.
  4. Return the aubergine, courgette and peppers to the pan and stir in the chopped tomatoes, red wine vinegar, sugar, oregano and thyme. Tear up most of the basil leaves and add them to the pan, along with a pinch of salt and pepper.
  5. Mix the veg and sauce well, then cover the saucepan and leave to simmer for half an hour, stirring every so often.
  6. Season to taste and serve with the remaining basil leaves scattered on top.