Provencal Ratatouille with Fresh Thyme
The mistake most people make with ratatouille is cooking everything together in one pan, where the vegetables stew into mush. The classic Provencal method sautes each separately so it keeps its character, then brings them together for a final gentle simmer. The result is a dish that tastes of high summer no matter the month.
Ingredients
- 1 large aubergine, cut into 2cm cubes
- 2 courgettes, cut into 2cm cubes
- 2 red peppers, cut into chunks
- 1 large onion, sliced
- 4 ripe tomatoes, chopped
- 4 garlic cloves, sliced
- 5 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- A handful of basil leaves, torn
- Sea salt and black pepper, to taste
Method
- Heat 2 tablespoons of the oil in a wide pan over medium-high heat. Saute the aubergine until golden and tender, then transfer to a bowl. Repeat with the courgettes and then the peppers, adding a little oil each time.
- Lower the heat and soften the onion in the remaining oil for 8 minutes. Add the garlic and thyme and cook 1 minute more.
- Add the tomatoes and simmer until they break down into a loose sauce, about 10 minutes.
- Return all the cooked vegetables to the pan. Season, stir gently, and simmer on low for 15 minutes so the flavors come together.
- Off the heat, fold in the torn basil. Serve warm or at room temperature, with bread or alongside grilled fish.