Ratatouille

Cut the aubergine, courgettes, peppers and tomatoes into 2 cm cubes. Finely dice the onion and finely chop the garlic.

Heat 2 tbsp of oil in a wide pan and fry the aubergine over high heat for 5–6 minutes until golden. Transfer to a bowl.

Fry the vegetables in batches: crowded in the pan they stew in their own juices instead of browning.

Add another 2 tbsp of oil, fry the courgettes and peppers for 5 minutes and add them to the aubergine.

In the remaining oil, fry the onion for 5 minutes until soft. Add the garlic and tomato paste and cook for 1 minute, stirring.

Add the tomatoes, herbes de Provence, salt and pepper and cook for 10 minutes. Return the fried vegetables, stir, cover and simmer over low heat for 25–30 minutes until tender but still holding their shape.

Turn off the heat, add the torn basil leaves and let it stand for 10 minutes. Serve warm or at room temperature. Done!

Ratatouille is even better the next day, once the flavours have melded.