Ratatouille

Ingredients:

1 large Aubergine

1 large courgette

1 large bell pepper

1 large onion

1 can of diced tomatoes

1 can of tomato paste

2 cloves garlic

Olive oil

Bay leaf

Oregano

Salt and fresh black pepper

1 pinch of red pepper flakes

Garnish:

Fresh Mozzarella cheese

Fresh basil

Fresh bread

Directions:

In a large pot heat the olive oil, add eggplant and season with salt and pepper. Cook for about 6-8 minutes - remove from pot.

In the same pan add more olive oil and cook the onion, bell pepper, and garlic until tender. Add diced tomatoes and tomato paste. Season with salt, pepper, basil, oregano, and red chilly flakes. Cook for about 5 minutes.

Add the courgette and let it cook for 5 minutes, incorporate the aubergine back in the pot. Check for seasoning and vegetable texture.

Serve in a bowl topped with fresh mozzarella cheese, basil and toast. Sprinkle some olive oil on top for extra flavor!