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1
Pour the olive oil into a large, deep frying pan and heat until really hot.
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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.
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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.
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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.
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5
Pour the tomato sauce into the frying pan. Cook for 2 minutes to slightly reduce the tomato sauce.
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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.
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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.
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8
Transfer to a serving dish, garnish with the reserved basil and serve either hot, warm or at room temperature.
