Ratatouille / Pisto

serves 2

2 tbsp olive oil

1 small aubergine; 2cm diced

1 large onion; roughly chopped

1 small courgette; halved lengthways and sliced, 1cm

3 ripe plum tomatoes; cut in wedges x6

1 medium red pepper; 3cm pieces

2 good pinches of Maldon sea salt

5 twists of freshly ground black pepper

2 cloves of garlic; finely chopped

2 bay leaves

2 springs of thyme

1 tsp dried Provençal herbs

a few fresh basil leaves

1. Heat the oil in a large, wide bottomed saucepan (that has lid).

2. Add all the ingredients (except the basil) and cook over a low heat for 30 minutes with the lid on.

3. Stir the ratatouille and continue to cook for a further 20 minutes or until all the veg is tender.

4. Tear the leaves and stir them in to the ratatouille.

5. Plate up and drizzle with a little more olive oil.