RATATOUILLE

Serves 6

900g ripe, well-flavoured tomatoes
120ml olive oil
2 onions, thinly sliced
2 red peppers, seeded and cut into chunks
1 yellow or orange pepper, seeded and cut into chunks
1 large aubergine, cut into chunks
2 courgettes, cut into thick slices
4 garlic cloves, crushed
2 bay leaves
15ml / 1 tbsp chopped young thyme
Salt and ground black pepper

1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skin and chop roughly.

2. Heat a little of the oil in a large, heavy-based pan and fry the onions for 5 minutes. Add the peppers and fry for a further 2 minutes. Drain. Add the aubergines and more oil and fry gently for 5 minutes. Add the remaining oil and courgettes and fry for 3 minutes. Drain

3. Add the garlic and tomatoes to the pan with the bay leaves and thyme and a little salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

4. Return all the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.