Ratatouille

1 onion

1 clove of garlic

1 small aubergine

1 green pepper

1-2 courgettes

Spray oil

2 cans chopped tomatoes

1x5ml spoon mixed herbs

1x15ml spoon tomato puree

Saucepan, measuring spoons, chopping board, knife, wooden spoon, can opener.

1. Prepare the vegetables:

• peel and finely dice the onion;
• peel and crush the garlic;
• dice the aubergine;
• deseed and chop the pepper;
• top, tail and slice the courgettes.

2. Fry the onion and garlic in the oil for 5 minutes.

3. Add the aubergine and fry for 5 minutes.

4. Add the pepper, courgette and canned tomatoes.

5. Stir in the herbs and tomato puree.

6. Bring to the boil and then simmer for 20 minutes.

• Ratatouille works well as a topping or as a side dish - try serving it with a piece of fish.
• Try changing the vegetables – you may be surprised!
• Double the recipe and freeze half - it can be defrosted and used another time.