Ratatouille

• 1 tbsp (15 ml) cooking oil or olive oil
• 1 medium onion (chopped)
• 225g can peeled tomatoes
• 1 aubergine (deseeded and chopped)
• 2 courgettes (sliced)
• 1 small green pepper (deseeded and diced)
• 300 ml water
• 1 crushed clove garlic (optional)
• Salt and pepper

Prepare all the vegetables.

Heat the cooking oil in the open pan and lightly fry all the vegetables except the canned tomatoes.

Add the tomatoes, salt, pepper and water.

Close the lid and bring to full pressure.

Cook for 10 minutes.

Release the steam quickly.

If there is any excess water left, return the open pan to the heat and cook rapidly for a few minutes to reduce the liquid.