Ratatouille

• 1 lb. aubergines (eggplant), cut in 1/2-inch slices
• salt and pepper
• olive oil
• 1 lb. courgettes (zucchini), cut into small chunks
• 1 lb. red and green peppers, cored and sliced thinly
• 8 oz. onions, peeled and chopped
• 1 1/2 lb. tomatoes, peeled, seeded and chopped
• 3 cloves garlic, peeled and chopped fine
• 1/2 tsp. sugar
• handful parsley, chopped fine
• leaves from several sprigs thyme
• 9 to 10 basil leaves, cut into strips

1. Salt eggplant and leave for 30 minutes to drain.
2. Pat dry. Heat 6 tablespoons olive oil in a large heavy pan. Add eggplant. Brown on all sides. Remove. Drain on paper. Add more oil. Cook zucchini until moisture has evaporated.
3. Remove. Drain. Cook peppers. Remove. Drain. Add onions.
4. Cook until soft, not brown. Stir in tomatoes, garlic, sugar, parsley and thyme.
5. Simmer for 30 minutes.
6. Add the rest of the vegetables. After 5 minutes, remove from heat.
7. Mix in basil. Refrigerate overnight.

aubergines, salt, olive oil, zucchini, red and, onions, tomatoes, garlic, sugar, handful parsley, thyme, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880744 (may not work)