Ratatouille

Cut the aubergines, peppers and zucchini into cubes of 2 x 2 cm (brunoise). Chop the onion and finely chop the garlic. Keep the vegetables separate.

Heat the oil in a frying pan and fry the onion, garlic and herbs for 5 minutes on low heat.

Add the eggplant and cook over a high heat for 5 minutes. Add the bell pepper and zucchini and cook for 5 minutes on a high heat.

Turn down the heat and add the wine and tomatoes. Leave to simmer for 15 minutes with the lid on the pan over low heat.

Season with the vinegar, (freshly ground) pepper and possibly salt.