Ratatouille

4 courgettes, sliced
4 tomatoes, skinned and quartered
2 medium aubergines, sliced
2 onions, peeled and sliced
2 large red peppers, cored, dcsecded and sliced
2 bay leaves
300 ml/1/2 pint tomato juice
salt
freshly ground black pepper

Place all the vegetables in a saucepan with the bay leaves, tomato juice, salt and pepper. Bring to the boil and skim. Cover and simmer for about 20 minutes or until all the vegetables are tender.

If there is still too much tomato juice, reduce by boiling briskly for a few minutes.

SERVES 4