Ratatouille

• 2 onions
• 4 garlic cloves
• 2 aubergines
• 2 courgettes
• 2 peppers
• 4 plum tomatoes
• few sprigs of thyme
• handful basil leaves

1. Sweat 2 diced onions in olive oil until they are soft. Add thin slices of garlic. Turn down to a gentle heat and add water as appropriate to prevent burning.
2. Fry thick dice/long strips of the other vegetables in a separate pan until caramelised. Plenty of oil is needed for each.
3. Mix the vegetables, thickly sliced tomatoes and thyme into the sweated onions and season.
4. Simmer gently (or bake at 160C) for 40 minutes. Stir in torn basil leaves before serving.