Traditional Ratatouille flavours.
Add the diced onion to the hot oil in a thick bottomed pan and cook onions until soft.
Pour in 200 ml water and then add the diced aubergines. Add the herbs and some salt and pepper, mix and cook for about 5 minutes. Add a drop more water as it evaporates if required to prevent ingredients from browning.
Incorporate the rest of the ingredients and simmer for a further 5 to 10 minutes.
Check seasoning as required to own taste.
This would be lovely served with creamed butternut squash and some Low Carb Minty Burgers.