This is one of those oh-crap-there’s-nothing-in-the-house dishes that we make a couple of times a month using all the leftover veggies and a tin or two of tomatoes. It’s fresh, delish and, as you can tell by the beautiful colours, full of antioxidants. The thing about a ratatouille is that veggies, by themselves, don’t taste of a hell of a lot so you need to sexy them up. The best way of doing this is by adding things that have lots of flavour like garlic, olives, capers and herbs. Per and the girls like to eat theirs over pasta, but I prefer mine just as it comes or with a few shavings of parmesan cheese if we happen to have any lurking.

Ingredients:
Onion
Garlic
Aubergine
Red or green peppers
A tin of tomatoes (I only buy tinned cherry tomatoes lately. They just taste better)
Fresh tomatoes
Courgettes
Capers
Olives
Herbs like oreganum, basil and thyme (dried or fresh)
Olive oil
Red wine or balsamic vinegar

Method:
Fry your aubergine, onion and garlic in olive oil. Add the herbs – dried oreganum works really well on aubergine. When the aubergine is a little bit brown, add chopped courgettes, peppers, olives, fresh tomatoes, tinned tomatoes, half a cup of water and about two tablespoons of vinegar. Put the lid on and let it simmer for about twenty minutes. Give it a taste – if it’s acidic (tomatoes vary) add a tablespoon of sugar. Season with salt and pepper, and enjoy with pasta, ciabatta or just on its own. Yum, and seriously healthy.