Ingredients:
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Directions:
Place a medium sized saucepan over medium heat, then drizzle with olive oil. Add the shallots and garlic and saute for 2 minutes or until tender. Add the eggplant, zucchini and bell peppers and cook for 5 minutes, stirring occasionally, or until eggplant is tender.
Add the red wine then the tomatoes and cook for a further 8 minutes, stirring occasionally, or until the tomatoes are soft and broken down. Season the ratatouille generously to taste with salt and freshly ground black pepper. Stir in the basil and remove from the heat. Cover and keep warm until serving. |
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