Annabel Karmel's ratatouille omelette

1. Heat the oil in a frying pan. Add the onions and aubergine and gently fry for 5 to 6 minutes until the aubergine and onion are starting to soften. Add the courgette and pepper and continue to fry for another 5 minutes, turning the vegetables. Add the garlic and fry for one minute. Add the tomatoes and season. Simmer for 10 minutes until the vegetables are just soft. Add the basil. 2. Melt the butter in a small omelette pan. Mix the eggs and milk together and season.  Pour into the pan. Smooth the vegetables on top. 3. Cook on the hob over a medium heat until the edges are firm but the middle is still slightly runny.  Top with the tomato and cheeses. 4. Place under a hot grill for about 4 minutes or until lightly golden and the middle is cooked. 5. Slide onto a plate. Serve with salad.