Ratatouille

• 1 aubergine
• 1 courgette
• Salt
• 1 red pepper

The vitally important thing about ratatouille is that each vegetable is cooked separately. So cut all the vegetables into equal-sized pieces – fork-sized, perhaps.

Prepare the aubergine and courgette first. Sprinkle them with salt and leave them to ‘sweat’. Then dry with kitchen paper.

In a large frying pan cook each vegetable in olive oil (also very important), one after the ot