Ratatouille from A Table in Provence by Leslie Forbes

Ingredients

• 8 oz/250 g onions, peeled & finely chopped
• 1½ lb/750 g tomatoes, peeled, seeded & chopped
• 1 lb/500 g mixed red & green peppers, cored & sliced thinly
• olive oil
• 1 lb/500 g courgettes, cut in small chunks
• salt
• pepper
• 1 lb/500 g aubergines, cut in ½ in/12 mm slices
• 9-10 basil leaves, cut in strips
• leaves from several sprigs of thyme
• ½ tsp/2.5 ml sugar
• 3 cloves garlic, peeled & finely chopped
• handful of parsley, finely chopped