Provençal Ratatouille with White Beans & Crusty Bread

Dice the onion, slice the garlic, and cut the eggplant, zucchini and capsicum into 2cm pieces. Halve the cherry tomatoes and drain and rinse the cannellini beans.

2cm pieces

Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and cook 1 minute more until fragrant.

medium, 6 min

Add the eggplant, zucchini and capsicum. Cook, stirring now and then, for 8–10 minutes until they start to colour and soften at the edges.

medium-high, 8-10 min

Stir in the tomato paste and cook for 1 minute, then add the cherry tomatoes, crushed tomatoes, herbes de Provence, bay leaf, salt and pepper.

stir through

Bring to a gentle bubble, cover and simmer for 20 minutes, stirring occasionally, until the vegetables are tender.

Tip in the drained cannellini beans and simmer uncovered for a further 8–10 minutes until warmed through and the stew has thickened. Taste and adjust salt.

uncovered, 8-10 min

While the ratatouille finishes, warm the sourdough slices in a low oven or toast lightly.

150°C, 5 min

Remove the bay leaf. Spoon the ratatouille into bowls, scatter with torn basil and a drizzle of olive oil, and serve with the warm crusty bread.