Easy Provençal Ratatouille

Ingredients

For 2 portions

• 🍆 200g aubergine
• 🥒 150g courgette
• 🫑 100g red bell pepper
• 🍅 150g tomato
• 🏺 15ml olive oil
• 🌿 3g herbs de provence

Method

1. Cut the aubergine, courgette and red pepper into 2 cm chunks, and the tomato into wedges.
2. Warm the olive oil in a wide frying pan over medium-high heat. Add the aubergine first with a pinch of salt and cook for 5 minutes, stirring, until it starts to soften and colour – it needs a head start.
3. Add the courgette and pepper and cook for 8–10 minutes more, stirring every couple of minutes, until all the vegetables are soft and lightly caramelised at the edges.
4. Add the tomato and herbes de Provence and cook for 3–5 minutes until the tomato collapses into a light sauce.
5. Season with salt and black pepper and taste.
6. Serve warm or at room temperature, as a side or with crusty bread, rice or couscous as a light main. It's even better the next day.