Meaty Ratatouille

Think of this as a Lebanese relative of ratatouille, if you like. It’s about using fresh produce from the garden or market, as available, and layering them in a pot. You can go as chunky or as fine as you like. Just make sure the aubergine/eggplant is cut into larger pieces, as they cook the fastest. The kind of tomatoes you use here are important so do taste and adjust, adding more or less tomato purée/paste for colour and richness when needed.