1. In a large skillet, combine tomatoes, gravy, water, onion flakes and parsley. Bring to a boil and simmer for 5 minutes. Meanwhile mix water and cornstarch. Stir until well combined and add to skillet. Stir constantly until thickened. Add potatoes and carrots. Stir and reduce heat; simmer for 10 minutes. Serve hot.

Makes 6 servings.

Leave the colander in the bowl to capture any liquid and allow to rest for at least half an hour.
De-stalk and slice the courgettes to about 1.5 cm thick and dice them evenly. Transfer to one of the medium bowls and set aside.
Peel and slice the onions thinly and transfer them into the cooking pan.
Core and dice the tomatoes, into about 1 centimetre cubes. Transfer them into a medium bowl and set aside.

Step 3:
Heat the oil
Place the deep frying pan and its basket over a high heat and add the vegetable oil.

Step 4:
Cook onions and tomatoes
Preheat the frying pan on a medium heat, add the olive oil and the onions and cook them until transparent.
Add the diced tomatoes and mix well. Cook for about 25 minutes on a low heat, stirring occasionally.

Step 5:
Fry the courgettes
Put the diced courgettes into the basket and place it in the deep-fat fryer. Line the large plate with some kitchen paper. It will absorb the excess oil from the fried courgettes.
After about 8 to 10 minutes, when golden brown, remove from the oil, and place them on the plate.
Pat dry the courgettes with some more kitchen paper, add them to the cooking pan with the onions and tomatoes, and mix well.

Step 6:
Fry the aubergines
Place the aubergines in the basket and put it into the oil.
After about 8 to 10 minutes, when golden brown, remove from the oil, and place them in the large plate lined with paper. Pat dry with some extra kitchen paper.
Add them to the cooking pan with the onions, tomatoes and courgettes, and mix well.

Step 7:
Add water and sugar
Mix in the water and sugar, add the salt and stir again. Cook for another 45 minutes on a very low heat. When the juices start to thicken, remove from the heat.

Step 8:
Serve
The ratatouille can be served hot or cold, as a main course, or to garnish grilled meat or fish dishes. It’s delicious with some fresh basil.

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PREPARATION:
Slice summer squash and zucchini. Dice potatoes.

Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.

Turn to high setting. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring frequently, until thickened.
Serve over hot cooked noodles or rice.
Serves 8.

PREPARATION:
Place chicken and vegetables in 4 quart casserole. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and pour over ingredients in casserole. Sprinkle with dill. Cover tightly and bake in 350° oven 2 hours, stirring after 1 hour. May also be cooked in slow cooker or crockpot, layering vegetables and chicken, on LOW for about 7 to 9 hours. Serves 4.

PREPARATION:
Sort and rinse beans, then soak overnight in water. Drain beans put in Dutch oven or kettle; cover with fresh water. Simmer for about 1 hour, until tender. Drain beans and put in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup or a thicker stew. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
Serves 12.