Provençal ratatouille

• 6 u Tomato (ripe, peeled and chopped)
  Swaps (1)
• 2 u Onion (in pieces)
• 4 cloves Garlic (sliced)
• 2 u Courgette (in 2 cm cubes)
• Salt (to taste)
• Black pepper (to taste)
• 8 tablespoons Extra Virgin Olive Oil
• 1 u Red Pepper (in pieces)
• 3 sprigs Thyme
• 1 leaf Bay Leaf
• 2 u Aubergine (in 2 cm cubes)
• 1 handful Basil (fresh, to serve)
• 1 u Yellow Pepper (in pieces)

Instructions

1. 1

   Heat 3 tablespoons of oil in a large frying pan and brown the aubergine over medium-high heat with a pinch of salt until tender. Transfer it to a casserole.

   8 min

2. 2

   In the same pan, with a little more oil, brown the courgette and add it to the casserole. Do the same with the peppers.

   12 min

3. 3

   Add the remaining oil and soften the onion until tender and golden. Add the garlic and, once fragrant, the tomatoes, thyme and bay leaf, and cook until the tomatoes break down.

   15 min

4. 4

   Pour the tomato sauce over the vegetables in the casserole, season with salt and pepper and mix gently.

5. 5

   Cook over very low heat, half covered, stirring gently now and then, until everything is soft and rich but each vegetable still holds its shape.

   30 min

6. 6

   Remove the thyme and bay, adjust the salt and serve hot, warm or cold, topped with fresh basil.