My recipe for ratatouille: (recipe is a bit of a formal word for this)
Heat a good glug of olive oil in a large casserole. Add the following, chopped as necessary:
an onion, about 4 cloves garlic (I like garlic!), one or two leeks, one or two courgettes, an aubergine, a packet of frozen mixed peppers or a couple of large fresh ones, 2 tins plum tomatoes chopped as they go in (or you can buy ready chopped), a good squeeze of tomato paste, mixed herbs, basil, oregano and a bay leaf, a glug of mushroom ketchup and as many mushrooms as I can fit in to the pan. Green beans when in season.
I start it on top of the stove but always do the main cooking in a slow-ish oven because I prefer the outcome. Gas Mark 3 for me - don't know the equivalents, sorry. I can just leave it to get on with it - a couple of hours at least. It gets better if reheated. Cook it long enough and it might turn into soup :lol:
When I have it as an Atkins meal I put cheese on top, or have sausages with it, or put a serving in a small casserole and cook pork or salmon in it. It's very versatile, though it can be a bit acid-y.
All the right veg and very low-carb!
Viv 8)
PS If I'm cooking a chicken I peel about 6 cloves of garlic and shove them inside it. They cook nicely and can be eaten whole with any other veg. No stuffing - too carby!