Sprinkle aubergine with salt. Set aside and rinse.
Heat oil in a pan. Fry onions and garlic until onions soften.
Add aubergine, courgette and capsicum. Stir until soft. Season.
Add remaining ingredients. Cover and simmer on a low flame for 20 minutes.
Spoon into oiled/lined moulds and press down firmly. Turn onto plates and serve with sauce.
For the Sauce:
Melt butter in a pan. Stir in flour. Cook for 1 minute.
Pour in stock. Bring to a simmer.
Add saffron and cream.
Serve with the ratatouille moulds.
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Key Ingredients: saffron, butter, tomato, onion, salt, eggplant, vegetable oil, garlic, capsicum, black pepper, herbs, flour, Zucchini