← Nouns Cooking · French

Ingredients

• 1 large aubergine, cut into 2 cm cubes
• 2 Courgette (zucchini), cut into 2 cm chunks
• 2 red or yellow peppers, cut into 2 cm pieces
• 1 Onion, sliced
• 3 cloves Garlic, finely chopped
• 600 g ripe tomatoes (or a 400 g tin), chopped
• 6 tbsp Olive oil
• 3 sprigs Thyme
• 1 Bay leaves
• 1 tsp red wine vinegar (optional)
• 1 handful Basil, torn
• salt and black pepper

Method

1. Heat 2 tbsp of the oil in a large, wide pan over medium-high heat. Fry the aubergine with a pinch of salt for 8–10 min, turning, until golden and soft. Tip it into a bowl.
2. Add 1 tbsp more oil and fry the courgette for 5 min until lightly browned, then add it to the aubergine.
3. Lower the heat to medium, add the rest of the oil and cook the onion and peppers for 10 min until soft and sweet. Add the garlic and stir for 1 minute.
4. Add the tomatoes, thyme and bay, season, and simmer for 10 min until the tomatoes collapse into a sauce.
5. Return the aubergine and courgette, stir gently, then cover and cook on a low heat for 25 min, stirring now and then, until everything is meltingly tender but still holds its shape.
6. Remove the thyme stalks and bay, stir in the vinegar if using, then taste for salt. Scatter with torn basil and serve warm or at room temperature.

Tips

• Cooking each vegetable separately first keeps them distinct instead of turning to mush.
• It tastes even better the next day; serve with crusty bread, rice, or a fried egg on top.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food Great British Chefs