The Everyday Dish

• 1 medium aubergines;
• 2 medium courgettes;
• 2 bell peppers (mix colours for a more vibrant look)
• 1 red onion
• 3 large tomatoes
• 1 x 400 g tin of tomatoes
• 3-4 cloves of garlic, to taste
• 1/2 cup dry white wine
• salt, pepper, chilli flakes
• herbs: fresh basil, 2-3 bay leaves, dried oregano

Method:

1. Chop up the aubergine, sprinkle with salt, and place in a colander to drain some of the water. Leave for 20-30 minutes.
2. While the aubergine rests, prepare the remaining vegetables. Cut courgettes, tomatoes, and bell peppers into bite-sized pieces, chop up the onion finely, and crush your garlic.
3. Pat the aubergine dry with a paper towel, then heat a tablespoon of olive oil in a Dutch oven or similar pot. Fry the aubergine until it softens and begins to turn golden brown. Remove from the pot and set in a bowl.
4. Refresh the oil if needed, then cook the courgettes for a few minutes, until beginning to brown, about 3-4 minutes. Remove from the pot and add to the aubergine bowl.
5. Add the onion to the pan and fry for 4-5 minutes, until it begins to soften. Add the bell peppers and fry for another 4 minutes or so, until peppers begin to soften.
6. Add the garlic and the fresh chopped tomatoes and cook for another 2-3 minutes.
7. Add the wine, bring to a boil, and let simmer for a couple of minutes.
8. Add the tinned tomatoes, bay leaf, chilli flakes, salt, pepper, and dry oregano.
9. Return the aubergines and courgettes to the pot and let it simmer on low-medium heat for about 25 minutes or until the vegetables are soft.
10. Once done, remove the bay leaf, add your chopped fresh basil, and serve with fresh, crusty bread. I also sprinkled some feta on top, and they go together really well.

Notes:

• You can play around with the fresh herbs. I tend to add parsley to almost everything I cook. Other herbs that go well with tomato-based sauces are: thyme, sage, rosemary, coriander, or tarragon. Just remember to only add fresh herbs at the end, when you’re ready to serve the food. Dry herbs should go in before or while the food is simmering, to let their flavours open up.
• If you don’t want to use alcohol, replace the wine with a good vegetable broth and add a splash of white wine vinegar.
• If you find that the sauce is too acidic, add a sprinkle of sugar to it.
• Ratatouille is one of those foods that taste even better the next day, so you can make this the day before. Alternatively, if you can’t help yourself and must eat it on the day (I wouldn’t blame you), leftovers are great for breakfast. Spoon some warm ratatouille on a slice of sourdough bread and top with a poached or boiled egg, a sprinkle of feta, and some Sriracha. Chef’s kiss!