Baked Aubergines stuffed with Mushrooms is a beautiful and delicious summer dish, a must when this humble vegetable is in season. The excellent dish can be served with roast, grilled chicken, baked fish or as a separate vegetable course. The preparation takes some time; however, it’s not complicated, and you may have it ready hours ahead. The aubergine skins are soft and hold the creamy and delicious filling perfectly. Find the recipe here...

Ratatouille is a traditional Provençal vegetable stew, fragrant with garlic and thyme. It is excellent to have it on hand for a quick lunch or as a side dish for dinner. You can serve it warm or cold, on rice, with roast meat or a baguette. Aubergine, courgette, onion and pepper must be cooked separately in olive oil before being combined with diced tomatoes, tomato paste, chopped garlic, and herbs and stewed until all vegetables are tender. Use the vegetable at the peak of the season; then, you will get the perfect flavourful Ratatouille. Find the recipe here