Heat the oil in a shallow flameproof
casserole dish or pan. Add the onions
and cook for 2 mins, then tip in the garlic,
peppers, courgettes and aubergine.
Cook over a medium heat for 10 mins
(adding a splash of water if the dish
looks dry), until the vegetables are soft.
Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave
to bubble gently for 15 mins. Heat
oven to 180C/160C fan/gas 4.
Meanwhile, tip the potato slices
into a bowl. Season with salt, pepper
and the nutmeg, then pour over the
cream. Toss everything to coat. Remove
the casserole dish from the heat and
stir in the basil. Lay the potato slices on
top of the ratatouille, creating a spiral
pattern, then pour over any remaining
cream. Place in the oven, uncovered,
for 40 mins.
Remove from the oven and increase
heat to 200C/180C fan/gas 6. Scatter
over the cheese and bake for a further
20 mins until golden and bubbling. Serve
with salad, if you like.