Ratatouille

Ingredients

• 2 medium eggplant
• 4 medium zucchini
• 2 yellow bell pepper
• 4 large tomato
• 5 tbsp olive oil
• ½ bunch fresh basil
• 1 medium onion
• 3 clove garlic
• 1 tsp red wine vinegar
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Prepare vegetables: Cut eggplant, zucchini, and bell peppers into 1.5cm chunks. Score tomatoes, blanch, peel, deseed, and roughly chop. Tear basil leaves.
2. Brown vegetables: Heat 2 tbsp olive oil in a large sauté pan. Brown eggplant for 5 minutes per side until soft, then set aside. Repeat with zucchini and bell peppers, using 1 tbsp oil for each, until golden.
3. Sauté aromatics: Cook onion in the pan for 5 minutes until softened. Add garlic and cook for another minute.
4. Build the sauce: Stir in red wine vinegar and sugar. Add chopped tomatoes and half of the torn basil.
5. Simmer: Return the browned eggplant, zucchini, and bell peppers to the pan. Season with salt and pepper. Cook for 5 minutes, allowing flavors to meld.
6. Serve: Garnish with the remaining fresh basil and serve warm.