Ratatouille

Instructions

1- Cut the aubergines in half lengthways.

2- Place them on the board, cut side down, slice in half lengthways again and then across into 1.

3- 5cm chunks.

4- Cut off the courgettes ends, then across into 1.

5- 5cm slices.

6- Peel the peppers from stalk to bottom.

7- Hold upright, cut around the stalk, then cut into 3 pieces.

8- Cut away any membrane, then chop into bite-size chunks.

9- Score a small cross on the base of each tomato, then put them into a heatproof bowl.

10- Pour boiling water over the tomatoes, leave for 20 secs, then remove.

11- Pour the water away, replace the tomatoes and cover with cold water.

12- Leave to cool, then peel the skin away.

13- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

14- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil.

15- Brown the aubergines for 5 mins on each side until the pieces are soft.

16- Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides.

17- Repeat with the peppers.

18- Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

19- Tear up the basil leaves and set aside.

20- Cook the onion in the pan for 5 mins.

21- Add the garlic and fry for a further min.

22- Stir in the vinegar and sugar, then tip in the tomatoes and half the basil.

23- Return the vegetables to the pan with some salt and pepper and cook for 5 mins.

24- Serve with basil.