Ratatoullie

Adapted from Felicity Cloake in The Guardian. Makes 1.3kg. Nutrition per 100g: 72.8 kcal, 2.5g protein, 11.6g carbohydrate, 2.6g fat. 14 steps

134g onion	chop finely		cook until soft		Mix together tomato and capsicums. Stud with zucchini. Top with aubergine and plum tomato. Drizzle with oil and sprinkle with salt. Cover with a cartouche and bake for 2 1/2 hours in a slow oven. Remove cartouche and bake a further 45 minutes.
1 anchovy	chop
10g olive oil
6 cloves garlic	slice		cook another minute or two
400g can chopped tomato			stir in and simmer until somewhat evaporated
herbs			mix in and cook some more
saffron
1.5kg capsicums	Grill until skin is blistering; allow to cool; peel and remove seeds. Chop coarsely.
515g zucchini		cut into thick rounds		grill
1 teaspoon olive oil		toss
1/2 teaspoon Worcestershire sauce
224g aubergine	slice thinly and mix
114g plum tomato
1 tablespoon olive oil

A cartouche is a disc of baking parchment, cut slightly larger than your baking dish, and with a hole cut in the middle. Allegedly it is better insulating than a lid, and leads to more thorough and even steaming.

The aubergine and tomato will get coloured by direct exposure to heat. The zucchini and capsicum are under cover, so they need to get their exposure separately, on the grill.