Ratatouille

Preheat the oven to 220°C fan. Toss the cubed aubergine with 2 tablespoons of olive oil and a pinch of salt on a large baking tray, spreading it into a single layer. Toss the courgette and peppers together with 2 tablespoons of olive oil and a pinch of salt on a second baking tray, also in a single layer.

Roast the aubergine tray on the top shelf and the courgette and pepper tray on the middle shelf for 25 minutes, until the vegetables are deeply golden at the edges and beginning to collapse. Remove from the oven and set aside.

While the vegetables roast, warm 3 tablespoons of olive oil in a large heavy-bottomed Dutch oven or wide saucepan over medium heat. Add the onion with a pinch of salt and cook for 12 minutes, stirring occasionally, until completely soft and lightly golden.

Add the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.

Add the fresh chopped plum tomatoes and cook for 8 minutes over medium heat, stirring occasionally, until they break down and most of their liquid has evaporated.

Add the crushed canned San Marzano tomatoes, sugar, thyme sprigs, rosemary sprigs and bay leaf. Stir to combine, then reduce the heat to low and simmer uncovered for 15 minutes, until the sauce is thick and richly coloured.

Fold the roasted aubergine, courgette and peppers gently into the tomato base. Season with the remaining salt and pepper, stir once to combine, and simmer uncovered on the lowest heat for 20 minutes, until the vegetables are completely tender and the flavours have melded.

Remove and discard the thyme sprigs, rosemary sprigs and bay leaf. Taste and adjust seasoning. Remove from the heat, scatter over the torn basil, and finish with a generous drizzle of extra-virgin olive oil before serving.