Jane Grigson’s ratatouille à la Nicoise

Serves 8-10

• 500g aubergines
• 500g courgettes
• 0 salt
• 500g tomatoes
• 0 onions
• 4 tbsp olive oil
• 2 large cloves garlic
• 0 pepper
• 0.25 tsp coriander seeds
• 0 fresh basil

Step 1
Slice the aubergines and courgettes.

Step 2
Put them in a colander, sprinkle with a teaspoon of salt and leave for an hour to drain.

Step 3
Pat them dry with kitchen paper.

Step 4
Chop the tomatoes roughly.

Step 5
Remove the stalks and seeds from the peppers and cut them into strips.

Step 6
Cook the onion slowly, without browning it, in the olive oil with the garlic.

Step 7
As it softens, add the aubergines and peppers.

Step 8
Cover and simmer for 20 minutes.

Step 9
Put in the tomatoes and courgettes.

Step 10
Season with salt, pepper, and a little sugar and vinegar if the tomatoes lack flavour as they often do.

Step 11
Cook steadily without covering the pan until all wateriness has disappeared – about 50 minutes.

Step 12
Ten minutes before the end, add the coriander.

Step 13
Serve hot or cold, sprinkled with basil or parsley.

Step 14
Click here to order a copy from Guardian Bookshop for £10.39.