Classic Ratatouille

Prep your ingredients before you start – peel and cut the onions (2 red) into wedges, then peel and finely slice the of garlic (4 cloves). Trim the aubergines (2) and courgettes (3), deseed the peppers (3 red) and chop into 2.5cm chunks. Roughly chop the tomatoes (6 ripe). Pick the fresh basil (0.5 bunch) leaves and set aside, then finely slice the stalks.

Heat olive oil (2 tbsp) in a large casserole pan or saucepan over a medium heat, add the chopped aubergines (2), courgettes (3) and peppers (3 red) (you may need to do this in batches) and fry for around minutes (5), or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl. Start 5m timer

To the pan, add the onions (2 red), of garlic (4 cloves), basil stalks and [a few sprigs fresh thyme] with another drizzle of [olive oil], if needed. Fry for 15 minutes (10 to), or until softened and golden. Start 15m timer

Return the cooked veg to the pan and stir in the tomatoes (6 ripe) and plum tomatoes (1 tin), the balsamic vinegar (1 tbsp) and a good pinch of [sea salt] and [black pepper].

Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 35 minutes (30 to), or until reduced, sticky and sweet. Start 35m timer

Tear in the basil leaves, finely grate in the zest (0.5 lemon) and adjust the seasoning, if needed. Serve with a hunk of [bread] or [steamed rice].