Ratatouille

Preparation

1. Put the aubergine cubes in a sieve, rub with some of the salt and leave for at least 10 minutes; then pat thoroughly dry. Meanwhile dice the remaining vegetables, chop the garlic and cut the herbs.
2. Heat 3 tbsp olive oil in a large, deep frying pan and fry the aubergine, stirring often, for 10 to 12 minutes until soft and lightly browned; remove from the pan.
3. Add 1 tbsp oil to the pan, fry the courgettes for 3 to 4 minutes until still slightly firm, and remove them too.
4. Add the remaining 2 tbsp oil, fry the onion and peppers for about 5 minutes, then add the garlic and cook for another 3 minutes without letting anything brown.
5. Add the tomatoes, tomato purée, thyme, bay leaf, sugar and salt and simmer for about 10 minutes until the tomatoes break down into a sauce.
6. Return the aubergine and courgettes to the pan, cover and simmer over low heat for about 20 minutes, stirring occasionally.
7. Remove the bay leaf, season with salt and pepper, stir in the basil and serve warm or lukewarm.

Drink with it

• Rosé · excellent match

  Provence rosé, dry

  Red fruit and fresh acidity meet the acidity of the tomatoes, and the lightly herbal character of the rosé picks up the thyme and basil.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · excellent match

  Vermentino (Rolle) or Sauvignon Blanc, well chilled

  Herbal freshness and acidity keep the olive oil in check and stand up to the sweetness of the stewed vegetables.

• Red wine · excellent match

  Côtes du Rhône from Grenache and Syrah, lightly chilled

  Soft fruit and garrigue spice suit the roasted notes of the aubergine and pepper, and low tannin gets along with the tomato.

• London dry gin · good match

  London Dry in a gin and tonic, with a sprig of thyme

  Juniper and the bitterness of the tonic cut the olive oil, while the thyme in the glass picks up the herbs in the dish.

  London Dry Gin: does it have to come from London? ↗

• Mezcal · good match

  Mezcal Joven, neat with a little water

  The green, lightly smoky side of mezcal meets the fried aubergine and pepper.

  Tequila and Mezcal: What's the Difference? ↗