Andalusian ratatouille

This looks like a convoluted way of making ratatouille, or pisto, but by following Charlie’s technique of cooking each vegetable separately, you avoid what can sometimes become a shapeless, sloppy mush. The result is a perfect textural balance, with each vegetable retaining its form and crunch. For a light, healthy dinner, serve it with a fried fillet of sea bass or mackerel.