Ratatouille with crusty bread

Name: Ratatouille with crusty bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1 Aubergines, chopped into chunks; 2 Courgettes, chopped; 2 Peppers, chopped; 2 Onions, chopped; 0.5 Garlic, cloves, crushed; 800 g Chopped tomatoes; 20 g Tomato purée; 40 ml Olive oil; 3 g Dried oregano; 10 g Fresh basil, torn; 5 g Salt; 2 g Black pepper; 1 Bread, crusty loaf, to serve

A big pot of slow-cooked Provençal vegetables, vegan and cheap. Make extra for jacket potatoes.

Ingredients

1 Aubergines, chopped into chunks
2 Courgettes, chopped
2 Peppers, chopped
2 Onions, chopped
0.5 Garlic, cloves, crushed
800 g Chopped tomatoes
20 g Tomato purée
40 ml Olive oil
3 g Dried oregano
10 g Fresh basil, torn
5 g Salt
2 g Black pepper
1 Bread, crusty loaf, to serve

Method

Heat half the oil in a large pan and brown the aubergine for 8 minutes. Lift it out onto a plate.
Add the remaining oil and soften the onions for 8 minutes. Add the garlic for 1 minute.
Add the peppers and courgettes and cook for 5 minutes, stirring now and then.
Stir in the tomatoes, purée, oregano and the aubergine. Season, bring to a simmer, then cook gently with the lid ajar for 35 minutes, until the veg are soft and the sauce is thick.
Stir in the basil, and serve with torn crusty bread.