Ratatouille

Ingredients

Cut the aubergines into 1.5cm chunks and the courgettes into 1.5cm slices. Peel the peppers, remove the stalk and inner membrane, and chop into bite-size pieces.
Score a small cross in the base of each tomato and put them in a heatproof bowl. Cover with boiling water for 20 seconds, then drain and cover with cold water. Once cool, peel, quarter, scoop out the seeds, and roughly chop the flesh.
Set a sauté pan over medium heat with 2 tablespoons of the oil and brown the aubergine for about 5 minutes a side, until soft; set aside. Fry the courgettes in another tablespoon of oil for 5 minutes until golden, then do the same with the peppers. Don't overcook them — they get more cooking in the next step.
Tear the basil and set it aside. Cook the onion in the pan for 5 minutes, add the garlic and fry a minute more, then stir in the vinegar and sugar, followed by the tomatoes and half the basil. Return all the vegetables to the pan, season, and cook for 5 minutes. Serve scattered with the rest of the basil.

Adapted from TheMealDB and rewritten in our own words.