Ratatouille

Method

1. 01

   Step 1

   Brown eggplant in 30 ml oil in a wide pan for 8 minutes, then transfer to a bowl.

2. 02

   Step 2

   Cook zucchini and peppers in 20 ml oil for 6 minutes; transfer to the same bowl.

3. 03

   Step 3

   Soften onion in remaining oil for 8 minutes, add garlic and thyme for 1 minute, then add tomatoes and salt.

4. 04

   Step 4

   Return vegetables, cover partly and simmer 25 minutes until tender but not collapsed.

5. 05

   Step 5

   Fold in torn basil and serve warm or at room temperature.