Ratatouille

olive oil (for frying)

2 peppers (chunks)

2 courgettes (chunks)

aubergine (chunks)

onion (chopped)

3 cloves garlic (thinly sliced)

red haricot beans (soaked and boiled with a bay leaf and some salt)

tin tomatoes/pasata

dried basil

salt

white pepper

black pepper

fresh oregano

- Sweat the onion on a low heat with the lid on, add the garlic and basil and fry for a couple of minutes.

- Add the vegetables and turn up the heat to medium, keep the lid on and stir occasionally until the vegetables are cooked but still firm to the bite.

- Add the tomatoes, a little salt and a pinch of black pepper and simmer for half an hour, then stir through the beans and warm them in the mixture. Season to taste and garnish with fresh oregano.