Ratatouille with aubergine, courgette and peppers

Provencal vegetable stew where each vegetable is browned separately before being simmered together with tomato, basil, and vinegar.

• 2 large aubergines
• 4 small courgettes
• 2 red or yellow peppers
• 4 large ripe tomatoes
• 5 tbsp olive oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, crushed
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1 small pot basil
• Salt
• Black pepper

Method

1. 1
   Cut the aubergine, courgette, and peppers into even bite-sized pieces. Peel the tomatoes briefly in boiling water and chop the flesh roughly.
2. 2
   Fry the aubergine in some of the olive oil until soft and lightly golden. Lift out.
3. 3
   Fry the courgette the same way and lift out. Do the same with the peppers.
4. 4
   Cook the onion gently in a little more oil. Add the garlic and let it cook briefly.
5. 5
   Add the chopped tomatoes, red wine vinegar, sugar, salt, and black pepper. Simmer for a few minutes.
6. 6
   Return all the browned vegetables and simmer slowly until the flavours come together while the vegetables still hold their shape.
7. 7
   Fold in the basil just before serving and adjust with extra olive oil, salt, and pepper.
8. 8
   Serve as a vegetarian main or as a side to toasted bread, rice, or grilled food.