Oven baked ratatouille
You make this in bulk, so roughly chop up 8-10 allowances of: eggplant red and yellow capsicum zucchini red onion tomatoes garlic Put together in a large bowl, and add some oil, salt and peper, and a generous squeeze of tubed basil or Italian herbs. Mix so all the bits of veges are coated with the seasoning. Pour onto a roasting dish and spread out so an even layer. Put into a 180C oven, in the top third, and bake for half an hour or so until veges are soft and caramelised. Cool, place into an airtight container. Keeps for several days in the fridge, so can take individual portions to work as a winter salad, or heat up and use as an omelette filling or just have with steak or chicken as your veg. Yummy!

I am so liking the sound of this one. I am not sure about the eggplant though I have never used it before and have no idea how to prepare it, how to cook it, what it tastes like anything. If anyone can help I would love it. Can you substitute the eggplant for something else?

You prob could, but the eggplant is easy - I don't bother to do anything fancy, I just chop the stalk end off then chop the rest into chunks, about an inch or so cubed. It doesn't really taste of anything in particular in in this dish, the veges all kind of soften and caramelise and the taste is more of the tomato and herbs - eggplant tends to absorb the flavours of what it's cooked with I think. And it's good for bulking the recipe up. Be brave, give it a try!