for the ratatouille you'll need:
6 plum tomatoes
1 medium onion
4 zucchini (2 yellow, 2 green)
1 aubergine
1 orange bell pepper
3 cloves of garlic
1 can of tomato sauce
herbs de provence
salt and pepper
score an x in each tomato and place into a deep pan of boiling water. after about 2 mins, when the skin has started to peel away, remove the tomatoes and continue to remove the skin. set to one side.
in the largest pan you have, saute the chopped onion until translucent, about 4 mins.
add the diced aubergine and stir. cook until aubergine starts to brown.
add the chopped/sliced zucchini and sliced peppers. stir well.
take the freshly peeled tomatoes and crush (use your hands). discard the cores. add to the pan along with the canned tomato.
place the garlic cloves into the pan, sprinkle on a large teaspoon of herbs de provence and cover.
after 15 mins, the liquid level should have reduced to give enough room for you to stir the ingredients fully. ensure everything is well mixed. season with salt and pepper.
leave covered and simmering for 40 mins.
