RATATOUILLE

2 aubergines

3 - 4 courgettes

2 onions,

1 green, 1 red & 1 yellow pepper

2 tsp paprika

4 large tomatoes

1 tin tomatoes

olive oil

3 cloves of garlic

(optional -2 tsp maple syrup).

1. Add splash of olive oil to frying pan or wok.

2. Fry onions slowly until soft and add garlic.

3. Chop tomatoes and add tin of tomatoes.

4. Chop aubergine and courgette into 2cm pieces, peppers into strips and add to pan.

5. Add paprika and simmer for 20 mins (until all veg is soft).

Ratatouille can be served cold as a dip (as is or blitzed), part of a salad with quinoa or brown rice and blitzed and served as a gazpacho soup. It can also be served hot as a stew (add chickpeas, beans or potatoes), added to brown rice or wholemeal pasta or used as a sauce for fish/chicken.