Ratatouille

Instructions

1. Peel the aubergine, quarter lengthwise and cut into 1-2 cm thick pieces.
2. Halve the courgettes and also cut into 1-2 cm thick slices.
3. Salt both heavily and leave to drain in a sieve for 30 minutes.
4. Brown the aubergine and courgette in plenty of olive oil. Preferably in a separate pan for the final cast iron pot.
5. Preheat the oven to 200°C top/bottom heat.
6. Meanwhile, roughly chop the bell pepper and onion.
7. When the courgette and aubergine are browned enough, replace them with the bell pepper and onion and brown them lightly. Add the thyme here.
8. After a few minutes, add the aubergine and courgette again, as well as the cherry tomatoes. Season with salt and pepper.
9. Bake in the oven without the lid for 30-45 minutes.
10. Serve with a squeeze of lemon, finely chopped green spring onion and optional Thai chilli.