Ratatouille

Ingredients

• 1 globe eggplant, 300g, cut into 2cm cubes
• 2 medium zucchini, 300g, cut into 2cm cubes
• 2 large red bell peppers, 350g, cut into 2cm cubes
• 1 large yellow onion, 200g, cut into 2cm cubes
• 400g San Marzano DOP canned tomatoes
• 60ml extra-virgin olive oil, French Provence
• 6 garlic cloves, minced
• 1 tsp herbes de Provence
• 1 bay leaf
• 6 fresh basil leaves
• Coarse sea salt
• Aleppo pepper
• Extra-virgin olive oil, for finishing

Method

1. 1
   Heat 60ml oil in a large, heavy-bottomed pot over medium heat; soften onion and eggplant for 8 minutes, stirring occasionally.
2. 2
   Add zucchini and bell peppers; cook 8 minutes, stirring gently, until all vegetables are beginning to yield.
3. 3
   Stir in minced garlic and herbes de Provence; cook 2 minutes until fragrant.
4. 4
   Pour in canned tomatoes with their juice, add bay leaf, and bring to a gentle simmer; cook uncovered 20 minutes, stirring occasionally, until vegetables are very tender and sauce is thick.
5. 5
   Add fresh basil and stir gently; season carefully with coarse salt and Aleppo pepper.
6. 6
   Remove from heat, discard bay leaf, and finish with best-quality extra-virgin olive oil.
7. 7
   Serve warm or at room temperature; ratatouille improves over 1–2 days as flavours meld.