Ratatouille

• 1/2 cup olive oil
• 2 None medium green zucchini, roughly chopped
• 2 None medium yellow zucchini, roughly chopped
• 1 None large eggplant, roughly chopped
• 1 None red pepper, roughly chopped
• 1 None green pepper, roughly chopped
• 2 None medium red onions, roughly chopped
• 4 cloves garlic, finely chopped
• 2 (13.5 oz) cans chopped tomatoes
• 1 None fresh small red chili
• 1 strip orange zest
• 1/2 tsp coriander seeds
• 2 None bay leaves
• 1 sprig fresh basil
• 1 tbsp red wine vinegar

1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook zucchini, stirring, until browned. Remove from pan. Add 1 tbsp oil and cook eggplant, stirring, until browned. Remove from pan. Add 1 tbsp oil and cook peppers, stirring, until browned. Remove from pan.
2. Add remaining oil to pan. Cook onions and garlic, stirring, until onions are soft. Add tomatoes and bring to a boil. Reduce heat and simmer until thickened.
3. Return vegetables to pan. Add chili, zest, coriander seeds, bay leaves and basil. Simmer, covered, for 40 mins, or until vegetables are tender and mixture has thickened. Stir in vinegar. Remove bay leaves and zest.

olive oil, green zucchini, yellow zucchini, eggplant, red pepper, green pepper, red onions, garlic, tomatoes, red chili, orange zest, coriander seeds, bay leaves, fresh basil, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/36802 (may not work)