Ratatouille from the Ritz

• 2 red capsicums, cut into fine strips
• 2 yellow peppers, cut into fine strips
• 3 onions, peeled and cut into fine strips
• 3 zucchini, cut into fine strips
• 2 small eggplants, partly peeled in strips, then cut into slices and strips
• 6 long roma tomatoes, cut into halves
• salt
• pepper
• sugar
• 12 garlic cloves
• olive oil
• some basil leaves

1. Put each vegetable one at a time into a bowl, trickle on a little olive oil and transfer to a paper package on a flat tray.
2. Use baking paper and just form the edges up a bit to contain the vegetables.
3. The idea is to have individual parcels for each vegetable.
4. If there is not room on one tray use two.
5. Season everything really well.
6. Tuck the garlic underneath one of the vegetables in each parcel.
7. Bake this in a moderate to moderately hot oven (200c) until the vegetable strips are tender.
8. If browning too much just stir with a fork.
9. They take from 45 minutes to an hour usually.
10. Remove tray from the oven and take the skin from the tomato.
11. Put all vegetables into a saucepan with a quarter cup of water and cook gently for 5 minutes so you have lots of juice.
12. This will refrigerate for up to a week and can be gently reheat when required.
13. Only add basil leaves when serving.

red capsicums, yellow peppers, onions, zucchini, eggplants, long roma tomatoes, salt, pepper, sugar, garlic, olive oil, basil

Taken from www.food.com/recipe/ratatouille-from-the-ritz-28666 (may not work)