Ratatouille Pizza

Preparation:

Preparation: Turn on the oven at 220 degrees. Cook the pizza base and when it is golden and crunchy remove it from the oven. Cut the aubergine into cubes, arrange it on a chopping board and sprinkle with fine salt. Let it drain for thirty minutes. Then rinse and dry it. In the meantime, coarsely chop the onion and pepper separately, slice the courgette, peel the tomatoes after blanching them for a minute in boiling water, remove the seeds and their vegetable water and cut them into cubes. Heat the oil in a pan, brown the onion and add the pepper. After five minutes, add the other vegetables, cover and simmer over medium heat for twenty minutes, stirring frequently. Remove from heat, season with salt, pepper and chopped basil. Leave to cool then spread over the already cooled pizza.