Ratatouille

Cut the zucchini2 and eggplant1 into 1 cm slices, then into rectangles of about 7 × 2.5 cm.

Heat a large casserole over medium heat and add enough oil5 tbsp to cover the bottom (about 3 tbsp). Sauté the zucchini and eggplant in batches until light brown, then set aside.

Chop the onion1 and garlic1 clove and cut the pepper into strips.

Peel the tomatoes6 (score them and dip in boiling water for 30 seconds), seed them and cut into quarters.

Add the rest of the oil to the casserole and cook the onion and pepper slowly until tender but not brown. Stir in the garlic.

Add the tomatoes with a pinch of salt to bring out their juices. Cover and lower the heat.

The tomato juice should almost cover the vegetables; if it doesn't, add a little water. Season with the salt1 tsp, pepper and herbes de Provence1 tbsp.

Return the zucchini and eggplant, fold them in gently, cover and simmer on low until tender but still holding their shape.

Uncover, raise the heat a little and cook for another 15 minutes, basting now and then, until most of the liquid has evaporated.

Stir in the basil if using it, and serve hot or at room temperature.