This is taken from Yotam Ottolenghi’s Ratatouille book Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi Note: Follow the instructions closely, over-cooking the vegetables “is the point,” according to Ottolenghi. Ingredients: 7 tbsp sunflower oil 4 garlic cloves, sliced 2 small onions, cut into 1 1/4-inch dice 1/2 fresh green chilli, thinly sliced 2 small red peppers,…