Ratatouille

There is something very satisfying about the whole procedure of cooking this. Although it is so simple to make, it can taste rich and complex.

Serves 4

Ingredients

2 courgettes
2 aubergines
3 red or yellow peppers
6 cloves garlic
4 tomatoes
1 red chilli
1 tbsp marjoram
Lots of olive oil
Salt and pepper

Method

1. Preheat the oven to 240°C and turn the grill on to its highest setting.

2. Cut the aubergine into cubes and toss in olive oil and salt and pepper. Pour onto a roasting dish and roast in the oven for 20 minutes or until soft and golden brown.

3. Meanwhile grill the peppers whole so their skins blacken and blister. Place in a bowl and cover with cling film. Allow to cool before peeling and deseeding.

4. Peel the garlic and fry gently in oil in a large pan or casserole. Chop the courgettes into largish pieces and add to the garlic when it is starting to colour. Fry gently for 5 minutes.

5. Make a cut in the skin of the tomatoes and put them in a bowl then cover with boiling water. Leave for 30 seconds before draining and refreshing in cold water. Peel, deseed and chop them roughly.

6. Add the tomatoes to the courgette and garlic along with the chilli. Cook together for 5-10 minutes.

7. When the aubergines are roasted and the peppers are cooled, peeled and sliced, add to the courgette pan. Cook together gently for 5 minutes.

8. At this point, if you have time, you can switch off the heat and leave the flavours to get to know each other before adding the marjoram and more oil and gently reheating.

I think this is best served warm rather than boiling hot. It goes well with roast spring lamb.