Ratatouille

Ingredients

• 3 tbsp olive oil
• 1 aubergine, diced
• 2 courgettes, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 onion, diced
• 4 cloves garlic, crushed
• 2 x 400g tins chopped tomatoes
• 1 tbsp dried herbes de Provence (or mixed herbs)
• Salt and pepper, to taste

Method

1. Heat 2 tbsp of the oil in a large pot over medium-high heat. Cook the aubergine for 5-6 minutes until starting to soften, then remove and set aside.
2. Add the remaining oil and cook the courgettes and peppers for 5-6 minutes, then remove and set aside with the aubergine.
3. In the same pot, cook the onion for 5 minutes until softened, then add the garlic and cook for 1 minute.
4. Return all the vegetables to the pot, add the chopped tomatoes and herbs, and stir well.
5. Bring to a simmer, then reduce the heat and cook uncovered for 25-30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot.