Name: Classic Summer Ratatouille
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: Salt, to taste; 1 large Onion finely chopped; 500 g Tomatoes chopped or canned; 1 tbsp Tomato purée optional for depth; 3 tbsp Olive Oil; 2 medium Courgette diced; 1 tsp Thyme fresh or dried; 3 cloves Garlic minced; 1 Bay Leaf; 1 large Aubergine diced; 1 Red Bell Pepper diced; Black Pepper, to taste; 1 tbsp Basil fresh chopped, plus extra to finish; 1 Yellow Bell Pepper diced

Method

20 mins prep35 mins cook55 mins total

Heat 2 tablespoons olive oil in a large pan and cook aubergine until lightly golden. Remove and set aside.
Add remaining oil and sauté onion and peppers until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add courgette and cook for 3–4 minutes.
Return aubergine to the pan with tomatoes, tomato purée, thyme, bay leaf, salt, and pepper.
Simmer gently for 25–30 minutes, stirring occasionally, until vegetables are tender and the sauce is rich.
Remove bay leaf, stir in basil, and adjust seasoning.
Serve warm, or cool slightly and serve at room temperature.