RATATOUILLE

1/4 cup pure olive oil
1 large onion,
sliced 6 medium tomatoes, blanched
2 cloves garlic, crushed
and chopped
1 green capsicum, sliced
1/2 teaspoon salt
250 g courgettes, sliced
freshly ground black pepper
1 eggplant, chopped
1/4 teaspoon sugar
Heat half the oil in a small saucepan. Add tomatoes, salt, pepper to taste and sugar. Cook for 10 minutes or until sauce consistency, stirring frequently. Heat remaining oil in a large frying pan or saucepan. Add onion and garlic and cook until onion is 1 clear. Stir in capsicum, courgettes and eggplant. Cover and cook slowly until vegetables are tender, stirring frequently. Add tomato mixture to the vegetables. 1 Stir to combine. Serve hot.
Serves 6.