Quick And Easy Ratatouille

1. 1

   Pour the olive oil into a large, deep frying pan and heat until really hot.

2. 2

   Add in the aubergine and courgette, tossing the pan to coat the vegetables in the hot oil, and sprinkle with Knorr Aromat to season. Fry, stirring for around 4-5 minutes until lightly browned.

3. 3

   Remove the fried aubergine and courgette with a slotted spoon and drain in a sieve to prevent them from becoming soggy, pouring back any excess olive oil into the frying pan and heating it through.

4. 4

   Add in the diced green and red pepper to the oil, season with Aromat and fry, stirring, until lightly browned. Drain in a sieve to remove excess olive oil.

5. 5

   Pour the tomato sauce into the frying pan. Cook for 2 minutes to slightly reduce the tomato sauce.

6. 6

   Tear the basil (reserving a couple of sprigs for garnishing) and add to the sauce. Add in the thyme - using these fresh herbs adds that flavour of Provence.

7. 7

   Add in the fried peppers and aubergine. Fry, stirring to coat the vegetables in the tomato sauce, for 5 minutes, binding them with the sauce. Add an extra ladle of sauce if needed. You just want to bind the vegetables together with the sauce; ratatouille should never be sloppy.

8. 8

   Transfer to a serving dish, garnish with the reserved basil and serve either hot, warm or at room temperature.

* Per serving · 4 servings · Values may vary.