Dice to about 1/2 cm all vegetables apart from the aubergine which will be used to wrap

Remove the skins of the tomatoes, I prefer to insert a fork into the tomato and use my blow torch to blister and blacken the skin, this is then easy to remove. Alternatively blanch in boiling water for 15 - 20 seconds then refresh in cold water, the skin can be removed, and the flesh diced into concasse. keep the seeds for later

Heat a large pan with the olive oil, then add all of the diced vegetables except the tomato, season and gently sweat. Now slice the aubergine lengthways to around 4mm

The very outer slices of aubergine (black bits) should be diced the same as the other vegetables and added to the pan to cook. Arrange the sliced aubergine on a seasoned tray and drizzle with olive oil, this will remove some moisture and make the vegetable less bitter.

Add the chopped tomato seeds to the sweating vegetables and cook for a minute or so. Then add the diced tomato petals, turn off the heat and stir in the chopped herbs, allow to cool.

Heat a frying pan and use plenty of olive oil (the aubergines absorb a lot of oil) pan fry both sided of all the aubergine slices. when done arrange them on a tray and cover with cling film to keep them soft to roll. To build rolls, lay a slice of aubergine with the fat end towards you, spoon 1 soup/dessert spoon full at the same end.

Use a pallet knife to help roll and also hold the ratatouille in place, arrange the rolls neatly on a serving platter or plate.