Ratatouille

This is my version of this classic French Provencal dish

2 Courgettes washed sliced and cut into quarters

1 Aubergine washed sliced and cubed

1 Onion sliced thinly (I used red onion)

1 Pepper sliced (any colour)

3 cloves of garlic crushed

1 tablespoon of French Herbs

Bay Leaf

Olive Oil

Tin of Chopped Tomatoes

The secret of this dish is patience,

and to saute gently the Courgette, Aubergine, Onion, Pepper, separately.

As sauteed one at a time put them into a casserole dish.

Add to the vegetables in the casserole dish

the tin of chopped tomatoes

and the crushed Garlic, Herbs and Bay leaf

and gently mix.

Put in the oven for about forty minutes at 190 degrees, gas mark 5

Serve with any meat - this is a Lamb Steak and Rice