Ratatouille

1. Cut the aubergines in half lengthways, then lay them cut-side down, slice in half lengthways again and cut across into 1.5cm chunks. Trim the courgettes and cut across into 1.5cm slices. Peel the peppers from stalk to bottom, cut around the stalk, then into 3 pieces, removing any membrane, and chop into bite-size chunks.
2. Score a small cross in the base of each tomato and put them in a heatproof bowl. Pour over boiling water, leave for 20 seconds, then lift them out. Tip the water away, return the tomatoes, cover with cold water, leave to cool, then peel. Quarter the tomatoes, scrape away the seeds and roughly chop the flesh.
3. Set a saute pan over medium heat and, once hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 minutes on each side until soft, then set aside. Fry the courgettes in another tablespoon of oil for 5 minutes until golden on both sides, then do the same with the peppers; don't overcook them, as they cook more later.
4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 minutes, add the garlic and fry for another minute. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return all the vegetables to the pan with some salt and pepper and cook for 5 minutes. Serve scattered with the remaining basil.

Tips from the ZestyPlate Kitchen

• Cook the vegetables separately so each one browns properly and holds its own texture.
• Don't push the veg too far in that first stage; they finish cooking together later.
• A splash of vinegar and a pinch of sugar balance out the tomatoes.
• It is even better the next day, which makes it a good thing to cook in advance.