Serves 4

Serve hot or cold, ratatouille makes a colourful and tasty addition to any table.

1 aubergine (eggplant), sliced
1 red onion, sliced
1 each of green, red and yellow (bell) peppers, sliced
1 large courgette (zucchini), sliced
4 ripe tomatoes, quartered
30 ml/2 tbsp olive oil
15 ml/1 tbsp tomato purée (paste)
30 ml/2 tbsp red wine or water
2.5 ml/1⁄2 tsp dried mixed herbs
A pinch of caster (superfine) sugar
Salt and freshly ground black pepper

  1. Place the aubergine in a colander and sprinkle with salt. Leave to stand for 30 minutes. Rinse thoroughly and drain.
  2. Place in a large saucepan with all the remaining vegetables and the oil.
  3. Cook over a moderate heat, stirring, until the vegetables begin to soften.
  4. Add the tomato purée, wine or water, herbs, sugar and a little salt and pepper. Bring to the boil, cover, reduce the heat and cook gently for 20 minutes until tender, stirring occasionally.
  5. Serve hot or leave until cold, then chill before serving.