Ragoût de légumes d'été

03 — Method

1. Preheat the oven to 180 °C (350 °F) fan. Wash all the vegetables. Cut the 2 eggplants and 3 zucchini into even 2.5 cm (1 in) cubes, skin on.
2. Seed the 2 red bell peppers and cut into 3 cm (1 in) pieces. Trim and string the 200 g (7 oz) of green beans.
3. Peel the 500 g (18 oz) of tomatoes by dropping them into boiling water for 30 seconds, then ice water. Core and cut into wedges.
4. Peel the 300 g (11 oz) of new potatoes and cut into 4 cm (1½ in) pieces. Thinly slice the 2 yellow onions. Cut the fennel into 1 cm (⅜ in) strips, keeping the fronds to garnish.
5. Remove the germ from the 5 garlic cloves and chop them. Heat 4 tbsp of extra-virgin olive oil in the large cast-iron Dutch oven over medium heat and cook the onions for 8 minutes until soft and golden.
6. Add the garlic and fennel and cook for 5 minutes. Add the eggplant and peppers and cook for 8 minutes, stirring, until they start to brown.
7. Deglaze with the dry white wine and reduce for 3 minutes. Add the zucchini, green beans, potatoes, tomatoes, sugar, salt, pepper and bouquet garni and stir gently.
8. Cover and bake for 1 hour at 180 °C (350 °F), stirring gently halfway. It’s ready when the vegetables are meltingly soft. Stir in the olives and chopped basil at the end.