5 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, crushed
1 aubergine (eggplant), cubed
450g/1lb courgettes (zucchini), thinly sliced
450g/1lb tomatoes, peeled and roughly chopped
1 green and 1 red (bell) pepper, seeded and sliced
4 tbsp chopped fresh basil
2 tbsp tomato paste
salt and ground black pepper
chopped fresh parsley to garnish
1 Heat the oil in a large pan over a low heat, add the onions and garlic and fry gently for 10 minutes or until softened.
2 Add the aubergine, courgettes, tomatoes, green and red peppers, basil, parsley and tomato paste. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes.
3 Simmer for 30 minutes or until all the vegetables are just tender. If the sauce is still quite liquid, simmer for longer, so the liquid evaporates and the sauce thickens.
4 Sprinkle with parsley, and serve the ratatouille hot, at room temperature or cold.