• 5 tablespoons olive oil
• 2 onions, thinly sliced
• 2 cloves garlic, thinly sliced
• 4 zucchini sliced
• 1 green pepper, seeded and sliced
• 1 small eggplant
• 1 tablespoon of fresh or dried basil, chopped
• 4 tomatoes, thickly chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Peel and slice eggplant, then sprinkle it with salt and leave for 30 minutes. Heat oil in a pan and fry onions until soft and golden. Add garlic, zucchini and green pepper, cover and cook over high heat for 5 minutes. Add eggplant, basil, tomatoes, salt and pepper. Cover pan and continue cooking for 20-30 minutes, until vegetables are tender but not soggy. Serve Ratatouille slightly chilled on small individual plates.