Traditional Niçoise Ratatouille

Ingredients

• 4 tbsp olive oil
• 2 cloves of garlic
• 2 red onions, thinly sliced
• 1 aubergine, cubed
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• 4 large tomatoes, coarsely chopped
• 2 medium-sized courgettes, coarsely chopped
• Salt
• Basil
• Oregano
• Thyme

Method

1. Heat olive oil over medium heat in a saucepan. Add garlic and onions and cook—stirring often—until softened for about 6 to 7 minutes.
2. Add the aubergine and stir until coated with oil. Then add peppers and stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep the vegetables from sticking.
3. Add the tomatoes, zucchini and herbs. Mix well. Cover and cook over low heat for about 15 minutes, or until the aubergine is tender but not too soft. For a ‘juicy ratatouille’, add 1 and a half glasses of boiling water.
4. Serve with rice, pasta, or couscous and chicken.