Ratatouille

(SERVING 6)

• 1 aubergine (eggplant), thinly sliced
• 1 garlic clove, crushed
• 2 courgettes (zucchini) sliced
• 1 red (bell) pepper, cut into thin strips
• 1 green (bell) pepper, cut into thin strips
• 400 g/14 large can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• 5 ml/1 tsp dried mixed herbs
• 45 ml/3 tbsp grated parmesan cheese

Put the aubergine slices in a colander. Sprinkle with salt and leave to stand for 30 minutes. Rinse thoroughly. Melt the low-fat spread in a large saucepan. Add the onion and fry (sauté), stirring, for 1 minute. Add the tomatoes, tomato puree herbs and a little salt and pepper. Cover and simmer for 20 minutes, stirring occasionally, until the vegetables are just tender but still with some `bite`. Spoon into individual serving bowls and sprinkle each with a little of the parmesan cheese