Ratatouille

1 med-large Courgette
1 aubergine
1 large red onion
2-3 large vine tomatoes
250g passata (or try replacing with Tex Mex Soup)
Olive oil
Sea salt
1 garlic clove
1 tsp mixed herbs dried
1 tbsp grated parmesan
Fresh basil

1. Pre-heat oven to 180°C.
2. Take your oven dish and add a good glug of olive oil. Add a pinch of salt, a crushed garlic clove, generous sprinkle of mixed herbs and the passata. Stir to combine.
3. Finely slice all of the veg. Layer standing up alternating ingredients until the dish is full. Drizzle with olive oil.
4. Cover with foil and place in the oven for 30 mins.
5. Remove from oven and sprinkle 2 heaped tbsp. of parmesan over the top. Place back in the oven without foil and allow to brown for a further 30 minutes. If it starts to burn cover with foil again until the 30 minutes is up.