Heat the 1/4 cup of olive oil in a heavy bottomed sauce pan; add in the grated garlic and sauté for a couple of seconds. Then add in the onions, and stir fry on medium heat until the onions soften a little and change colour as well. About 5 minutes.

Next add in the eggplant and sprinkle some salt. Cook until the eggplants are partially cooked. Next add in the bell peppers, zucchini and continue to cook for another couple of minutes.

Finally add in the semi pureed tomatoes and the chopped herbs and any more additional salt to taste. Stir well to combine all the ingredients well.

Cover the pan and simmer the Ratatouille for about 10 minutes until all the ingredients and vegetables have come together and the vegetables have been cooked thoroughly.

The Ratatouille is now ready to be served along with your favourite bread, pasta or even a grilled cottage steak.

Combine breadcrumbs, the seasoning and salt in a shallow dish. Cut cottage cheese or tofu lengthwise into 4 strips or slices and brush it with little oil. Coat the cheese in the seasoned breadcrumb mixture

Heat a heavy iron skillet on medium heat and add a couple of teaspoons of oil on it.

Add the cottage cheese or tofu slices and cook until browned and crisp on one both sides. Proceed the same way with the remaining tofu slices and keep them aside.

To Serve, spoon some Ratatouille on a serving platter and place the Grilled Cottage Cheese Steak over. This dish makes a wholesome weeknight dinner along with Pesto & Parmesan Penne Pasta Recipe or even as a recipe for parties when you have friends or family over.