Ratatouille

Begin by preparing the aubergines with care: slice each in half lengthwise, then place them cut side down on your chopping board. Cut lengthwise again, followed by slicing across into generous 1.5cm chunks. This ensures even cooking and lovely bite-sized pieces. Next, trim the courgettes by cutting off the ends, then slice them evenly into 1.5cm rounds. For the yellow peppers, gently hold them upright and slice around the stalk, then break the pepper into three sections. Remove any inner membranes before chopping into bite-sized chunks. This step enhances the texture and prevents bitterness. To prepare the tomatoes, score a small cross on their base. Place them in a heatproof bowl and pour boiling water over, letting them soften for 20 seconds. Drain and replace with cold water to cool, making the skins easy to peel away. Quarter the peeled tomatoes, scoop out seeds with a spoon, then chop roughly to keep some texture in the sauce. Heat a sauté pan over medium heat and add 2 tablespoons of olive oil. Brown the aubergine pieces gently for about 5 minutes on each side, cooking until they become tender and slightly caramelized. Set these aside to rest while you move on to the courgettes. Add another tablespoon of olive oil to the pan and fry the courgette slices for 5 minutes, turning them to achieve a golden hue on both sides. Repeat this process with the chopped peppers, but be careful not to overcook the vegetables at this stage since they'll simmer again later and you want them to retain a pleasant texture. Tear fresh basil leaves by hand, which helps release their aroma and oils; set them aside for later. In the same pan, cook the chopped onion over medium heat for about 5 minutes until translucent and softened. Add the finely chopped garlic and fry for an additional minute, allowing its fragrance to bloom. Stir in the red wine vinegar and sugar, which brighten and balance the savory notes. Then add the chopped tomatoes and half of the basil, stirring to combine. Return the aubergines, courgettes, and peppers to the pan, seasoning generously with salt and pepper. Let the mixture cook together for 5 minutes, gently melding the flavors without losing the fresh character of each vegetable. Finally, serve your ratatouille hot, sprinkled with the remaining fresh basil for an inviting burst of herbal fragrance. For a bonus tip, let the dish rest for a few minutes before serving; this allows the flavors to deepen and harmonize beautifully.