Tamara's Ratatouille

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It easily serves four.

Ingredients

 * 110 ml sunflower oil
 * 2 small onions, cut into 3 cm dice
 * 8 garlic cloves, sliced
 * ½ fresh green chilli, thinly sliced
 * 2 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

 * 1) Pour two-thirds of the oil into a large, heavy-based pot and place on a medium–high heat.
 * 2) Add the onions, fry for five minutes, stirring occasionally, then stir in the garlic, chilli and peppers, and fry for five minutes.
 * 3) Add the squash and parsnip, and fry for five minutes.
 * 4) With a slotted spoon, transfer the vegetables to a bowl, leaving as much hot oil in the pot as possible.
 * 5) Add the remaining oil to the pot and fry the beans, courgette and aubergine for five minutes, stirring occasionally.
 * 6) 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.
 * 7) Cover, leave to simmer gently for 30 minutes, then season to taste.
 * 8) Heat the oven to 200°C / gas mark 6.
 * 9) 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.
 * 10) Pour in the liquid and bake for 30 minutes.
 * 11) At this point the vegetables should be very soft and most of the liquid should have evaporated.
 * 12) Garnish with coriander, and serve with steamed white rice.