The fish falls apart in the sauce and kids love it. For a variation try adding 1 tsp of dried basil to the saute mixture.

2 tbsp oil
2 fillets fish (chopped into 1 inch cubes)
1 clove garlic (crushed)
1 can tomato puree
1 onion
1 tbsp chopped parsley
2 tbsp cornflour
pinch salt
400g spaghetti

Cook spaghetti as per instructions on packet. In a separate saucepan saute fish, onions, parsley and garlic in oil. When onions are soft add cornflour and salt and stir in. Then gradually add tomatoes and thin with hot water to make a nice sauce. Serve hot over the spaghetti.

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140g courgettes
140g aubergines
160g onions
70g green peppers
400g tomatoes (cheat and use a tin)
2 cloves crushed garlic
1 sprig thyme
half a bay leaf
3 tbsp olive oil
salt and pepper

Using a potato peeler, peel the courgettes along their length leaving alternate stripes of green skin about 1 cm all the way round to give a striped effect. Cut the courgettes and the unpeeled aubergines in half lengthwise. Slice them finely. Deseed the green peppers and cut into thin slices. Peel the tomatoes and cut into eight pieces. Slice onions finely. Heat half the olive oil in a frying pan and brown the onions, crushed garlic and green pepper. Add the aubergines and let them brown, then the courgettes, and finally the tomatoes. Season with salt and pepper. Put the whole mix into casserole, add thyme and bay leaf and bake covered with foil for 30 minutes in an oven preheated to 200°C. Serve hot or chilled.

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