Ratatouille is a hearty mixture of tomatoes, onions, zucchini, eggplant, and red and green bell peppers that is cooked with olive oil, thyme and garlic to create a sweet and chunky Provençal vegetable stew.

4 tablespoons extra virgin olive oil

3 tomatoes—roughly chopped

2 red onions—halved, thinly sliced and separated into rings

2 zucchini (courgette)—sliced into ½-inch rounds

1 eggplant (aubergine)— roughly chopped

1 red pepper (capsicum)—roughly chopped

1 green pepper (capsicum)—roughly chopped

1½ teaspoons salt

¾ teaspoon freshly ground black pepper

3 cloves garlic—finely chopped

¾ teaspoon dried thyme

HEAT the oil in a large saucepan over a medium heat. ADD all ingredients, except the garlic and thyme, and cook, uncovered, for 25 minutes, stirring every 5 minutes. ADD the garlic and thyme and cook, uncovered, for a further 20 minutes, stirring every 5 minutes, until the vegetables are very soft.

Serving suggestions: Ratatouille is delicious served hot or cold as a side dish with grilled fish or chicken, or used as a filling for a Provençal-style omelet. It can also be served as a meal on its own with some crusty bread or rice.

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