Jamie Oliver's Ratatouille

🥘 Ingredients

• red onion 2
• garlic 4 clove
• aubergines 2
• courgettes 3
• peppers 3
• tomato 6
• basil ½ bunch
• olive oil 2 tbsp
• thyme
• canned tomatoes 400 g
• balsamic vinegar 1 tbsp
• sea salt
• black pepper
• lemon ½

1. 1

   Prep your ingredients before you start – peel and cut the red onion into wedges, then peel and finely slice the garlic . Trim the aubergines and courgettes , deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomato . Pick the basil leaves and set aside, then finely slice the stalks.
2. 2

   Heat olive oil in a large casserole pan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes , or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl .
3. 3

   To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 minutes , or until softened and golden.
4. 4

   Return the cooked veg to the pan and stir in the fresh and canned tomatoes , the balsamic vinegar and a good pinch of sea salt and black pepper .
5. 5

   Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 minutes , or until reduced, sticky and sweet.
6. 6

   Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.