Moroccan Ratatuille

1. Skin the tomatoes by immersing in boiling water for 15 seconds and then plunging into cold water. The skins should peel off easily. Cut into quarters.
2. Wash the remaining vegetables, except the onion, in cold water.
3. Deseed and trim any white flesh from the peppers and cut into 2cm pieces.
4. Cut the courgette into slices just less than 1cm thick.
5. Peel the onion and cut into 5mm slices. Separate the rings.
6. Cut the aubergine in half lengthways and cut each half into half-moon shapes just less than 1cm thick.
7. Heat the oil in a sauté pan and fry the onion and aubergine for 5 minutes.
8. Add the peppers and courgette and fry for a further 5 minutes.
9. Add the tomatoes and the Weightwatchers from Heinz Moroccan Tomato and Chickpea Soup.
10. Stir in the ground cumin if using and season to taste with salt and freshly ground black pepper.
11. Cover and simmer for 10 minutes until the vegetables are just tender. At the end of the cooking time, stir in the coriander and serve.