Ratatouille

Again, this dish, cooked by me, is something restaurants would probably grimace at. And having said that, an Italian would probably be pretty sneering at this too. Whatever, this is fabulous, and the only important thing you need to remember is to have all the vegetables cut to similar shapes. Either rounds, or chunks.
1)Thinly slice an aubergine, and sprinkle with coarse salt over a colander to remove any bitterness. In the meantime, slice an onion, two courgettes, a red and green bell pepper all in circles or half-moons for the onions, and saute slowly and softly in an oiled pan. Throw in a few minced garlic cloves too.
2)Drain and dry the aubergine, and saute that too. When all the vegetables are very soft, and this takes a little while, add a tin of chopped tomatoes. Swill out the can about a third full with water, and add that. Sweeten with a little sugar, and season with salt, pepper, and dried oregano. Also add a glug of balsamic vinegar to give the sauce some depth and savouriness. Simmer until needed.