2 large aubergines
3 medium courgettes
2 red or green peppers; deseeded, cored and chopped
2 medium onions, roughly chopped
2 cloves garlic, crushed
4 large tomatoes; skinned, quartered, deseeded and chopped
4 tablespoons olive oil
1 tablespoon roughly torn fresh basil
Salt and freshly milled black pepper
Prepare the courgettes and the aubergines.
Cut the aubergines into 2.5cm thick slices and then cut each slice in half. Cut the courgettes into 2.5cm slices. Place all the slices into a colander and sprinkle over a generous amount of salt. Press them down with a weighted object and let them stand for 1 hour. Once the time is up, rinse them under cold water and dry the slices with kitchen paper.
Cook the ratatouille.
Heat the oil in a large saucepan and gently fry the onions and garlic for 10 minutes.
Add the peppers, courgette slices and aubergine slices. Next, add the basil, salt and pepper and stir once very well. Simmer very gently covered for 30 minutes. Add the tomato flesh, check the seasoning and cook for another 15 minutes with the lid off.