Ratatouille With Baked Potatoes Recipe

• 1 lrg /medium potato per person
• 1 Tbsp. Extra virgin olive oil
• 1 lrg Spanish onion, peeled and sliced
• 1 sm Aubergine, sliced into rounds about 1cm thick
• 4 sm Courgettes, trimmed and sliced
• 1 x 450 gram tin minced plum tomatoes
• 1 lrg Red pepper, cored, seeded and sliced
• 1 lrg Clov garlic, crushed
•     Salt and pepper to taste

Directions