Ratatouille

Steps

1. 1
   Step 1:

   Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks.

2. 2
   Step 2:

   Cut off the courgettes ends, then cut across into 1.5cm slices.

3. 3
   Step 3:

   Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

4. 4
   Step 4:

   Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes and leave for 20 secs.

5. 5
   Step 5:

   Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.

6. 6
   Step 6:

   Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

7. 7
   Step 7:

   Set a sauté pan over medium heat and, when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft.

   5 min
8. 8
   Step 8:

   Set the aubergines aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides.

   5 min
9. 9
   Step 9:

   Repeat with the peppers. Do not overcook the vegetables at this stage, as they have some more cooking left in the next step.

10. 10
    Step 10:

    Tear up the basil leaves and set aside.

11. 11
    Step 11:

    Cook the onion in the pan for 5 mins.

    5 min
12. 12
    Step 12:

    Add the garlic and fry for a further min.

13. 13
    Step 13:

    Stir in the vinegar and sugar, then tip in the tomatoes and half the basil.

14. 14
    Step 14:

    Return the vegetables to the pan with some salt and pepper and cook for 5 mins.

    5 min
15. 15
    Step 15:

    Serve with basil.