Ratatouille

• 1 aubergine
• 1 pepper
• 1 onion
• 2 carrots
• 3 leeks
• Black pepper, salt, 2 cloves garlic, cumin, coriander, tiny dash of cayenne pepper
• Bay leaf
• Tin of tomato and onion mix
• Dried Origanum
• Fresh basil

1. Chop veggies
2. Brown onion and spices in some water in a big pot on high
3. Add all the remaining veg and simmer on medium heat for about 20 minutes
4. Add the tinned tomato and bay leaf
5. Simmer with the lid on for 30 minutes, mixing every so often.
6. Remove the bay leaf and toss in the origanum and basil

Serve on a ciabatta roll or over cooked lentils