Ratatouille

Instructions

1 Heat half the oil in a large saucepan over medium heat. Cook the eggplant, stirring occasionally, for 3–4 minutes, or until golden. Transfer to a bowl. Add remaining oil, onion and celery to pan and cook, stirring, for 5–6 minutes, or until tender. Add the garlic and thyme and cook, stirring, for 1 minute, or until fragrant. Add capsicums and cook, stirring, for 5–6 minutes, or until golden and tender.

2 Add canned tomatoes and red wine vinegar, and bring to the boil. Reduce heat and simmer for 10 minutes. Add eggplant and courgettes and simmer for a further 10 minutes. Season with cracked black pepper, to taste.