Ratatouille with White Beans

Method

1. 1

   Brown the aubergine

   Heat 3 tbsp olive oil in a large, wide pot over medium-high heat for 1 minute, until shimmering. Fry the aubergine in batches for 7 to 9 minutes, turning occasionally, until golden on several sides; transfer to a plate.

2. 2

   Brown the courgettes

   Heat 1 tbsp olive oil in the pot over medium-high heat for 1 minute, until shimmering. Fry the courgettes for 4 to 6 minutes, stirring occasionally, until lightly golden; transfer to the plate.

3. 3

   Soften the base

   Add the remaining 2 tbsp olive oil, onion and peppers to the pot. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened. Add the garlic and tomato purée and cook for 1 minute, until fragrant.

4. 4

   Stew the vegetables

   Return the aubergine and courgettes to the pot. Add the tomatoes, thyme, salt and pepper. Cover with the lid slightly ajar and simmer over low heat for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.

5. 5

   Check and reduce the liquid

   Uncover and simmer over low heat for 5 to 10 minutes, stirring occasionally, until thick and jammy; continue longer if watery, or skip if already thick. Check the consistency before adding the beans.

6. 6

   Add the beans

   Stir in the drained beans and cook uncovered over low heat for 5 minutes, until hot throughout and gently bubbling.

7. 7

   Season and serve

   Remove and discard the thyme sprigs. Taste and adjust the salt and pepper, then stir in the basil and serve warm or at room temperature.

Tips

• Brown the aubergine in batches so it colours rather than steams, adding a little more oil if the pan becomes dry or the vegetables begin to stick.
• Stir occasionally during simmering and scrape the bottom of the pot to prevent sticking.
• Check the stew's thickness before adding the beans, and reduce it uncovered for longer if it is watery.

Swaps

• Use butter beans instead of cannellini beans.
• Use oregano instead of thyme.
• Use parsley instead of basil.

Storing

Cool promptly, refrigerate in an airtight container for up to 3 days, and reheat gently on the hob until piping hot, adding a splash of water if needed.