Ratatouille Salad

6 tablespoons olive oil
1 small aubergine, sliced
225 g/8 oz courgettes, sliced
1 green pepper, cored, deseeded and sliced
2 cloves garlic, peeled and crushed
salt
freshly ground black pepper
4 tomatoes, skinned and sliced

Heat half the oil in a frying pan, add the aubergine and fry on both sides until light golden brown, adding more oil if necessary. Place in a salad bowl.

Add the remaining oil to the pan and fry the courgettes and pepper for 8 to I() minutes, stirring occasionally, until softened. Add the garlic, and salt and pepper to taste, and fry for 2 minutes. Add to the aubergines with the tomatoes and toss thoroughly. Cool before serving.

SERVES 4 to 6