Fricò di verdure

This dish is a little like the French ratatouille, fresh vegetables, tomatoes and, of course, some good olive oil. We ate this on it's own after a 'primi' of pasta, but in back at home in England we'd probably eat it as a side with something like griddled salmon and cous cous.

After yesterday's incredible pizza experience, I was quite grateful for a light meal today. I am now a girl converted to the art of guilt free enjoyment of incredible Italian food, but I'm still planning on punctuating these feasts with a few pauses for lighter eating... I don't really want have to spend my gap year budget on a full wardrobe of the next dress size up!

Again, this recipe is not particularly precise, but I'm sure it varies greatly from household to household, so you can adapt it as you wish.

1 red onion
1/2 aubergine
1 courgette
1 stick of celery
2 large tomatoes
- all chopped small (about 1/2 cm dice)
2 tbsp. extra virgin olive oil
1/2 tsp. crumbled stock cube
1 sprig of mint

• On a low heat, fry of the onions and celery for a couple of minutes, then add the tomatoes.
• Cook for a couple of minutes until the tomatoes release a bit of juice.
• Add the aubergine and, a couple of minutes, add the courgettes, stock cube and mint.
• Cook on a low heat, covered, for about 10 minutes until everything is cooked.
• Turn off the heat, but leave the lid on, and leave to sit for 10 - 15 minutes before eating.