Tamara's Ratatouille

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves four.
== Ingredients ==
* 110 ml sunflower oil
* 2 small onions, cut into 3 cm dice
* 14 garlic cloves, sliced
* ½ fresh green chilli, thinly sliced
* 12 red peppers, cut into 3 cm dice
* ½ small butternut squash, peeled and cut into 3 cm dice
* 1 small parsnip, peeled and cut into 3 cm dice
* 200 g french beans, trimmed
* 1 courgette, cut into 3 cm dice
* ½ large aubergine, peeled and cut into 3 cm dice
* 1 small potato, peeled and cut into 3 cm dice
* 2 tomatoes, peeled and chopped
* ½ tbsp caster sugar
* 1 tbsp tomato purée
* salt and black pepper
* 200 ml water
* chopped coriander, to garnish
== Directions ==
# Pour two-thirds of the oil into a large, heavy-based pot and place on a medium–high heat.
# Add the onions, fry for five minutes, stirring occasionally, then stir in the garlic, chilli and peppers, and fry for five minutes.
# Add the squash and parsnip, and fry for five minutes.
# With a slotted spoon, transfer the vegetables to a bowl, leaving as much hot oil in the pot as possible.
# Add the remaining oil to the pot and fry the beans, courgette and aubergine for five minutes, stirring occasionally.
# Return the other veg to the pot, add the potato, tomatoes, sugar, tomato purée and plenty of salt and pepper, stir, then add enough water to half-submerge the veg.
# Cover, leave to simmer gently for 30 minutes, then season to taste.
# Heat the oven to 200°C / gas mark 6.
# Use a slotted spoon to lift the vegetables from the pot and into a deep roasting tin in which they'll make a layer 2–3cm thick.
# Pour in the liquid and bake for 30 minutes.
# At this point the vegetables should be very soft and most of the liquid should have evaporated.
# Garnish with coriander, and serve with steamed white rice.