Spicy ratatouille   
Well, it resembles a ratatouille, anyway, with slightly North African roots. It can be made the day before, and warmed through when needed.

2 large sticks of celery
3 - 4 medium carrots
6 - 8 mushrooms, button or small cup
2 small courgettes
1 chopped small or medium fresh chilli, or crushed dried chilli
1 - 2 cloves of garlic
Half-inch of root ginger, finely chopped
Ground cumin
Ground coriander
Half a lemon
1 - 2 small tins of chopped tomatoes, or some fresh tomatoes, skinned and chopped
Olive oil, salt and black pepper

Chop the vegetable quite thickly; heat a good splash of olive oil in a heavy frying pan, and add the celery, courgette and carrot. Fry them over a medium heat, until they begin to soften, and the courgette browns a little. Turn the heat down a fraction, add the mushrooms, crushed garlic, ginger, 1 teaspoon, or a little more, of cumin, and 1 teaspoon of coriander. Stir in well, and leave for a few minutes to cook the spices and soften the mushrooms; it might be necessary to add a little more oil to stop the mixture from drying out.

Add 1 or 2 tins of chopped tomatoes, to suit the quantity of vegetables you have; you want a definitely liquid, but not too sloppy, mixture. Season with salt, fresh-ground black pepper, and a good squeeze of lemon juice to taste. Add more chilli if required. Leave on the heat for a while to reduce and thicken the liquid, and let the vegetables absorb it. Transfer it to a heatproof dish, cover, and leave in a low oven for 30 - 45 minutes, to continue cooking, or leave to cool, and warm through when required.