Method

Fry aubergine cubes in 3 tbsp olive oil over medium-high heat until golden. Season. Set aside in a large bowl. Do the same separately with the courgette, then the peppers. Each vegetable should be cooked separately for best flavour development.
About 5 min
In the same pan, soften onions in 2 tbsp olive oil for 10 minutes. Add garlic; cook 2 minutes. Add tomatoes, thyme, rosemary, bay and herbes de Provence. Cook down 15 minutes until the tomatoes form a thick sauce.
About 11 min
Combine all the separately cooked vegetables with the tomato base. Stir gently.
About 11 min
Simmer uncovered over very low heat for 20–30 minutes, stirring gently occasionally, until everything is very tender and the flavours meld. The ratatouille should be thick, not watery.
About 11 min
Remove thyme, rosemary and bay. Taste and season.
About 11 min
Drizzle with the remaining olive oil. Scatter torn basil over. Rest 20 minutes before serving — ratatouille improves enormously the next day. Serve warm or at room temperature with crusty bread.
About 3 min

Nutrition per serving (estimate)

Contains: eggs