Ratatouille

2. Stir while cooking and add the remaining oil. Sauté the aubergine until it begins to turn translucent and add shallots and squash. Continue to sauté until the aubergine and squash begin to turn light brown.

3. Add the remaining ingredients and continue to cook until tomatoes begin to boil, then lower heat to medium low and simmer for about 5 minutes.

4. Serve as an appetiser on toasted French bread or as a main dish over rice or penne pasta. Or, offer as a side dish to grilled lamb chops or chicken.