Ratatouille

1 aubergine, same weight of courgette, half that weight of bell pepper, twice the weight of tomatoes, skinned (I use tinned), 1 large clove of garlic per 1/4lb of aubergine, olive oil, salt.

Cover the base of a saucepan with olive oil to about 1/8 inch (you're not frying the vegetables). Put on a medium heat. The vegetables cook at a different rate, so start with the courgettes: slice thinly and put in pan, turning them to cover with oil. Chop the garlic and add, then the pepper, sliced, then the aubergine, halved or quartered lengthways and thinly sliced. Cook until soft (add more oil if necessary). Stir in the tomatoes, cook until soft if fresh, heat through if tinned. Season to taste.
The flavours come out best at room temperature.

I first had this at the Hauvettes in Clermont-Ferrand. It is very moreish - I'll be having it for my tea tonight with the crusts of the loaf I've just baked!
The reason I use tinned tomatoes is because I once made some for Mum and Dad and can still see Mum carefully removing bits of tomato skin from her mouth - I never made it for her again!