Instructions: Layer the aubergine pieces in a colander, sprinkling each layer generously with salt.

Place over a bowl and leave to stand for 30 minutes. Rinse well and dry on kitchen paper.

Preheat the oven to 200 C/400 F/Gas Mark 6. Lightly grease a 1.2 litre

(2pint) pie dish.

For the filling, heat the oil in a large saucepan and cook the onion, courgette, pepper and aubergine for 3-4 minutes, stirring occasionally. Add the tomatoes, herbs and seasoning to taste. Cover and simmer for 15 minutes, or until the vegetables are soft.

Meanwhile, make the choux pastry. In a saucepan, melt the half fat spread in the water and bring to the boil.

Add the flour all at once.

Beat until the dough forms a ball and leaves the sides of the pan clean.

Cook for a further minute. Remove the pan from the heat. Cool slightly and whisk in the beaten egg until the mixture is smooth and glossy.

Spoon or pipe the choux pastry around the edges of the pie dish. Pile the ratatouille filling in the centre and sprinkle over the grated cheese.

Place in the oven and bake for 30-35 minutes until the pastry is well risen. Serve immediately.

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