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Ratatouille is such a comforting dish full of all my favourite vegetables. You can eat it as a main dish or as a side to something else.
1.
Season the aubergine with salt and then leave out for about 20 minutes.
2.
After resting, pat dry as moisture will have come to the surface.
3.
Heat a large drizzle of olive oil (1½ tbsp) in a deep large pot. Add the aubergine and cook until browned all over, about 5 minutes.
4.
Remove the aubergine. Add another small drizzle of olive oil (½ tbsp) and the onion to the pan.
5.
Allow to cook for about 2 minutes until translucent, and then add the red pepper and garlic.
6.
Allow to cook until the pepper is tender, about 5 minutes. Add tomato paste and the wine/water to deglaze the pot.
7.
Add the courgette and stir to combine. Cook until most of the liquid has evaporated.
8.
Add in the tomatoes, spinach and thyme and stir to combine.
9.
Season with salt, pepper, and red pepper flakes. Continue to cook until the tomatoes get soft.
10.
Add the aubergine back into the pot and stir again.
11.
12.
Tip
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