* 4 medium courgettes
* 2 medium aubergines
* 2 onions
* 5 ripe tomatoes
* 1 ¾ oz salt
* 2 1⁄8 pt vegetable oil
* 3 Tbsp sugar
* 5 Tbsp olive oil
* 3 1⁄3 fl oz water
* 1 large bowl
* 3 medium bowls
* 1 small knife or peeler
* 1 large knife
* 1 deep-fat fryer
* 1 large cooking pan
* 1 colander
* 1 large plate
* kitchen paper


Step 2:
Prepare the vegetables
Place the colander into the large bowl. Peel the aubergines and remove the stalks. Slice them into about 1.5cm thick pieces and then dice.
Transfer the diced aubergines into the colander and sprinkle over some salt. This will remove the bitter juices and improve the flavour.

Leave the colander in the bowl to capture any liquid and allow to rest for at least half an hour.
De-stalk and slice the courgettes to about 1.5 cm thick and dice them evenly. Transfer to one of the medium bowls and set aside.
Peel and slice the onions thinly and transfer them into the cooking pan.
Core and dice the tomatoes, into about 1 centimetre cubes. Transfer them into a medium bowl and set aside.

Step 3:
Heat the oil
Place the deep frying pan and its basket over a high heat and add the vegetable oil.

Step 4:
Cook onions and tomatoes
Preheat the frying pan on a medium heat, add the olive oil and the onions and cook them until transparent.
Add the diced tomatoes and mix well. Cook for about 25 minutes on a low heat, stirring occasionally.

Step 5:
Fry the courgettes
Put the diced courgettes into the basket and place it in the deep-fat fryer. Line the large plate with some kitchen paper. It will absorb the excess oil from the fried courgettes.
After about 8 to 10 minutes, when golden brown, remove from the oil, and place them on the plate.
Pat dry the courgettes with some more kitchen paper, add them to the cooking pan with the onions and tomatoes, and mix well.

Step 6:
Fry the aubergines
Place the aubergines in the basket and put it into the oil.
After about 8 to 10 minutes, when golden brown, remove from the oil, and place them in the large plate lined with paper. Pat dry with some extra kitchen paper.
Add them to the cooking pan with the onions, tomatoes and courgettes, and mix well.

Step 7:
Add water and sugar
Mix in the water and sugar, add the salt and stir again. Cook for another 45 minutes on a very low heat. When the juices start to thicken, remove from the heat.

Step 8:
Serve
The ratatouille can be served hot or cold, as a main course, or to garnish grilled meat or fish dishes. It’s delicious with some fresh basil.