Slow-Roasted Summer Ratatouille

⏱ 75 min · Serves 4

A deeply savoury Provencal vegetable stew where each vegetable is browned separately, then simmered together with garlic, thyme and a slick of good olive oil. Sweet, glossy and even better the next day.

Per serving: 290 kcal · 5.0g protein · 22.0g carbs · 21.0g fat

Ingredients

• 1 large aubergine (about 350g), cut into 2cm cubes
• 2 courgettes (about 400g), cut into 2cm half-moons
• 1 red pepper, deseeded and cut into 3cm pieces
• 1 yellow pepper, deseeded and cut into 3cm pieces
• 1 large onion, sliced
• 4 garlic cloves, thinly sliced
• 500g ripe tomatoes, roughly chopped (or 1 x 400g tin plum tomatoes)
• 6 tbsp olive oil
• 1 tbsp tomato puree
• 2 tsp red wine vinegar
• 1 tsp caster sugar (optional, if tomatoes are sharp)
• 3 sprigs fresh thyme
• 1 bay leaf
• Small handful fresh basil leaves, torn
• Salt and black pepper

Method

1. Toss the aubergine cubes with 1/2 tsp salt and leave in a colander for 10 minutes, then pat dry.
2. Heat 2 tbsp olive oil in a large, wide pan over medium-high heat. Fry the aubergine until golden on all sides, 6-8 minutes. Lift out into a bowl.
3. Add 1 tbsp oil and fry the courgettes until lightly browned but still firm, 4-5 minutes. Add to the aubergine.
4. Add 1 tbsp oil and fry the peppers for 5 minutes until blistered at the edges. Add to the bowl.
5. Reduce the heat to medium-low, add the last 2 tbsp oil and cook the onion gently for 8 minutes until soft and sweet. Stir in the garlic, thyme and bay leaf and cook 1 minute more.
6. Stir in the tomato puree and cook for 1 minute, then add the tomatoes with a good pinch of salt. Simmer for 10 minutes until saucy.
7. Return all the vegetables to the pan, stir gently, cover and simmer very gently for 20-25 minutes, stirring once or twice, until everything is tender and glossy.
8. Uncover, stir in the vinegar and the sugar if needed, and simmer 5 minutes to thicken. Season well with salt and pepper.
9. Remove the bay leaf and thyme stalks, stir through the basil and a final drizzle of olive oil. Serve warm or at room temperature with crusty bread, rice or a fried egg on top.