RATATOUILLE

4 tbsp olive oil
1 aubergine (eggplant), diced
1 large shallot, sliced
1 yellow squash, diced
2 tbsp capers
400g stewed tomatoes
10 basil leaves
115g sun-dried tomatoes packed in oil, drained and sliced
rice, pasta or grilled meat to serve

Over medium-high heat, heat 2 tbsp olive oil in a saute pan until hot and add the aubergine.

Stir while cooking and add the remaining oil. Sauté the aubergine until it begins to turn translucent and add shallots and squash. Continue to saute until the aubergine and squash begin to turn light brown.

Add the remaining ingredients and continue to cook until tomatoes begin to boil, then lower heat to medium low and simmer for about 5 minutes.

Serve as an appetizer on toasted French bread or as a main dish over rice or penne pasta. Or, offer as a side dish to grilled lamb chops or chicken.