Easy Ratatouille

• eggplants↗2
• medium zucchinis↗3
• red peppers2
• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗3

  minced

• crushed tomatoes↗2 x 400g cans
• dried oregano↗1 tsp tsp

  basil or Italian mixed herbs

• basil↗small bunch

  chopped, plus a few leaves for serving

• red wine vinegar↗1 tbsp tbsp
• sugar↗1-2 tbsp tbsp

Step-by-step instructions

1. 1

   Dice the eggplant, zucchini and pepper into 3 cm cubes. Heat the olive oil in a large pot or deep skillet over medium heat. Sauté the onion for 10 minutes until soft and translucent. Add the diced vegetables, increase heat to high and fry for another 10 minutes until they soften.

2. 2

   Add the garlic to the pan, stir everything together and sauté for another 1 minute. Pour in the crushed tomatoes, add half a can of water (200 ml), the dried herbs and the chopped basil. Simmer for 20 minutes over medium heat, stirring occasionally, until the vegetables are tender and the tomatoes have thickened and coat the vegetables. Season, add the vinegar and sugar to balance the sweetness and acidity of the tomatoes. Sprinkle with basil leaves and serve with rustic bread or pasta.