Step 1
If you’re using eggplants, cut them into 3–4 cm chunks, then place in a bowl and sprinkle with salt, using 1 teaspoon of salt per eggplant. Mix well and set aside. Thinly slice the capsicum and cut the zucchini into thin rounds.
Step 2
Heat theolive oilin a flameproof casserole dish over medium heat and sauté theonionandcapsicumsfor 20 minutes until soft and sweet. Add theminced garlic, ½ teaspoonsalt, thepepperand herbs and sauté for another minute.
Step 3
Tip the eggplant in a tea towel and give it a good scrunch to remove the salt and liquid, then add to the dish and sauté for 5-7 minutes. Add the zucchini and tomato, mix well, then cover. Reduce the heat to the lowest setting and gently cook for 30 minutes.
Step 4
Remove the lid and give everything a good stir. It’s up to you when you want to stop cooking the ratatouille: 30 minutes will give you a light, fresh summer stew, while another 30 minutes or more will result in a rich colour and deep flavour as the vegetables start to fall apart and meld into each other. A final 15-30 minutes of cooking, uncovered, will thicken the ratatouille, which works well if you’re looking to use it as a pasta sauce or lasagne filling.
Step 5
Before turning off the heat, taste and stir through more salt and pepper if needed.
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