Deconstructed Ratatouille

Put the onion, pepper and half the tomatoes on a baking tray with a pinch of salt and pepper. Sprinkle over the dried Italian herbs, drizzle with oil and roast on the top shelf of your oven for 20 mins. Roughly chop half the basil (stalks and all). Put the remaining tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Mix together and leave to the side.

Pop a frying pan on medium-high heat with a drizzle of oil. When hot, add the aubergine slices in one single layer (do them in two batches if you need to). Sprinkle over a pinch of salt and pepper and fry for 3-4 mins on each side until charred and soft. Once cooked, remove to a plate and cover with foil to keep warm.

Wipe out the pan with kitchen paper and return to medium-high heat (no oil). Season the courgette with salt and pepper. Add to the pan in one single layer and fry until browned all over, turning occasionally, 7-8 mins (you may need to do these in two batches as well). Remove the courgette from the pan and keep to one side. Cut the ciabatta in half (as if you were making a sandwich) and leave to the side.

Once the onion, pepper and tomatoes are cooked, take them out of the oven and turn your grill to high. Crumble the feta and sprinkle the chopped basil over the veggies, and stir together (don't worry if the tomatoes break up). Cover with foil to keep warm. Place the ciabatta halves on another baking tray under the grill and toast for 2-3 mins on each side.