Step 1 Preheat the oven to 180°C (350°F/Gas mark 4). Rattatouille Step 2 If you’re using eggplants, cut them into 3–4 cm chunks, then place in a bowl and sprinkle with salt, using 1 teaspoon of salt per eggplant. Mix well and set aside. Thinly slice the capsicums and cut the zucchini into thin rounds. Step 3 Heat the olive oil in a flameproof casserole dish over medium heat and sauté the onion and capsicums for 20 minutes until soft and sweet. Add the minced garlic, salt, the pepper and herbs and sauté for another minute. Step 4 Tip the eggplant in a tea towel and give it a good scrunch to remove the salt and liquid, then add to the dish and sauté for 5-7 minutes. Add the zucchini and tomato, mix well, then cover. Reduce the heat to the lowest setting and gently cook for 30 minutes. Step 5 Remove the lid and give everything a good stir. It’s up to you when you want to stop cooking the ratatouille: 30 minutes will give you a light, fresh summer stew, while another 30 minutes or more will result in a rich colour and deep flavour as the vegetables start to fall apart and meld into each other. A final 15-30 minutes of cooking, uncovered, will thicken the ratatouille, which works well if you’re looking to use it as a pasta sauce or lasagne filling. Step 6 Before turning off the heat, taste and stir through more salt and pepper if needed. Step 7 Place the ratatouille in a food processor and blitz to suit who you are feeding. A complete purée disguises all the vegetables and creates a smooth and decadent lasagne, while a chunkier vegetable mixture will give you a hearty, more rustic-looking lasagne.
