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The secret of this recipe is to add the vegetables in the sequence given. It keeps well and can be kept in the fridge and reheated the next day without losing its flavour. Some think it actually improves if left to rest overnight.

Ratatouille

1/4 pint (140 ml) olive oil
1 lb 2 oz (500g) onions
2 cloves garlic
1 lb 2 oz (500g) green peppers
1 lb 2 oz (500g) red peppers
9 oz (250g) aubergines
1 lb 2 oz (500g) courgettes
1 lb 2 oz (500g) fresh ripe tomatoes, or good qualities tinned
oregano
salt

1. Stir fry the chopped onions in half the quantity of oil for 5 min. Skin and crush the garlic and add it. Remove the seeds and pith from the green and red peppers and cut them into strips. Add them to the pan and gently saute' for a few minutes.

2. Wash, top and tail the aubergines and cut them into finger thick chunks. Add them to the pan, add the rest of oil and saute' for a further 5 minutes. Wash, top and tail the courgettes, cut them in finger thick chunks and add them to the pan, cook for further 5 min, stirring occasionally.

3. Coarsely chop the tomatoes and add them to the pan. Cook for another 5 min. Add oregano and salt to taste and serve. Its good by itself, with some bread and spread or served together with a cereal of choice.