Yes - roasted ratatouille! I chop aubergines (eggplant) and courgettes (zucchini) into even sized chunks, salt them and leave for about 40 minutes. Chop large beef tomatoes into quarters, reed onions into thick slices. Rinse and pat dry the aubergines band zucchini then tip all of the veg into a large bowl and add a few gluts of evoo. Add salt, pepper, some oregano and stir about. leave to marinade for about 20 minutes then give a final stir and tip onto a foil lined baking tray. Place in medium hot oven and cook for about 30 / 40 minutes, until the aubergine is soft and melting in texture. Serve.
While they are in the oven I usually roast some chicken thighs, or wings, or lamb chops etc to eat with it.