Preheat oven to 180°c. Place the eggplant on a roasting tray lined with baking paper and brush with a mixture of 5 Tbsp. olive oil and 2 Tbsp. Simon Gault Italian seasoning. Place in the oven and roast until eggplant is cooked and golden, turning half way through. Approximately 15-20 minutes. In a Frying pan heat 3 tbsp. oil till it shimmers then sauté the red onion and garlic till softened. Add the capsicum and continue cooking for a further 5 minutes. Once the Capsicum have softened add the courgettes and sauté for 1 minute. Add the tinned tomatoes, 1 Tbsp. of Simon Gault Italian seasoning, Gault's Vegetable stock concentrate and simmer for 5 minutes. Season with freshly ground black pepper and serve by laying the eggplant on a platter and spooning the rest of the ratatouille over. Serve with your favourite Lamb or as a delicious vegetarian meal.