Ratatouille

Method

Heat olive oil in a large, heavy-bottomed pan over medium heat and sauté the finely chopped onion until softened, about 5 minutes, then add minced garlic and cook for another minute. Cut the courgette, aubergine, and peppers into roughly 1cm cubes, then add to the pan along with the tomato purée and dried herbs, stirring well and cooking for 8 minutes. Pour in the tinned tomatoes with their juice, season with salt and pepper, then reduce heat to low and simmer gently, uncovered, for 30-35 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Stir in the balsamic vinegar and taste for seasoning, adjusting as needed. Finish with a generous handful of freshly torn basil just before serving, and serve warm or at room temperature.