Spanish Ratatouille

Ingredients:

2 tbsp Olive Oil

1 Medium Aubergine, halved and sliced.

1 onion, peeled and copped roughly

1 Red Pepper, de-seeded and chopped roughly

2 courgettes, cut into wedges

A can of chopped Tomatoes

3 Teaspoons of fresh Oregano

2 cloves Garlic, peeled and chopped

3 large potatoes, unpeeled and roughly sliced

Salt

Pepper

Method:

1. Set the oven to gas mark six/200c.

2. Put a roatung tin in the oven to heat up.

3. Add the oil then toss in the aubergine and courgettes then roast for 10 minutes.

4. Put the tinned tomatoes, oregano and garlic in a small pan and simmer for 10 minutes on medium heat.

5. Put the slices of potato in with the roasting vegetables, and spoon in the tomato sauce.

6. Cover the tin with foil.

7. Bake for half an hour, then take of the foil and bake for another 20 minutes, until the vegetables are soft and tender.

8. Leave for 5 minutes before serving.