Cut eggplants into circles, cut vegetable marrows into cubes, cut pepper and onion into rings, slice tomatoes, break cauliflower into florets, grate carrot.

Fry onion and carrot in oil at full power. Add the remaining vegetables, season with spices, add a dollop of water and stew for 15 minutes under a lid at full power, then let to infuse.

Serve the ragout on lettuce leaves.