Ratatouille

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Salt eggplant briefly, pat dry and brown it in olive oil. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Cook zucchini and peppers separately until coloured.

4. 4

   Soften onion and garlic, then add tomatoes and thyme. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Return vegetables and simmer gently until tender but distinct. Keep only small bubbles breaking the surface and begin checking after 34 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Finish with basil and a small splash of vinegar.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.