Step 1 of 7
Ratatouille
Cut the eggplants in half lengthways, then halve again and cut across into 1.5 cm chunks. Trim the zucchini and cut into 1.5 cm slices. Peel the peppers and cut into bite-size chunks.
Step 2
Score a cross on the base of each tomato and place in a heatproof bowl. Pour boiling water over and leave for 20 seconds, then drain and cover with cold water. Peel away the skin, quarter, deseed and roughly chop the flesh.
Step 3
Heat 2 tbsp olive oil in a large sauté pan over medium heat. Brown the eggplant for 5 minutes on each side until soft. Remove and set aside.
Step 4
Fry the zucchini in 1 tbsp oil for 5 minutes until golden on both sides. Set aside. Repeat with the peppers in the remaining oil.
Step 5
Tear the basil leaves and set aside. Cook the onion in the same pan for 5 minutes, then add the garlic and cook for 1 minute more.
Step 6
Stir in the red wine vinegar and sugar, then tip in the tomatoes and half the basil. Return all the vegetables to the pan, season with salt and pepper and cook for 5 minutes.
Step 7
Serve topped with the remaining fresh basil.
