Ingredients

• 1 Imperfect Eggplant
• 2 Imperfect Zucchinis
• 3 Imperfect Tomatoes
• 1 Red Onion
• 3 Garlic Cloves
• 1 Red Capsicum
• 500g Tomato Onion Pasta Sauce
• 1 Tbsp Italian Herbs
• ½ Bunch Basil
• 1 Garlic Bread
• Olive Oil
• Salt and Pepper
• 1½ Tbsp Balsamic Vinegar
• 1 tsp Sugar

Method

1. Preheat the oven to 220°C.
   
   
2. Cut the eggplant into 3cm pieces, the zucchini into half lengthways and then into 1cm half moons.  Cut the tomatoes into wedges and the capsicum into 3cm squares.  Wash and pick the basil leaves, reserving some for garnishing.  Finely slice the onion and garlic.  Set all aside.
   
   
3. Bring a large frying pan or casserole dish to medium-high heat and drizzle with olive oil.  Sauté the garlic, onion, and red capsicum for 5 minutes, stirring occasionally.  Remove from the pan and set aside.
   
   
4. In the same pan, drizzle more olive oil, sauté the zucchini for 4 minutes and then set aside.  Add more olive oil to the pan and sauté the eggplant for an additional 4 minutes.  Set aside with all veggies.
   
   
5. Using the same pan, drizzle more olive oil and cook the tomatoes for 3 minutes.  Add the balsamic vinegar, sprinkle the italian herbs and cook for 30 seconds.
   
   
6. Add the pasta sauce to the pan, rinse the jar with ½ a cup of water, add to the pan, and mix well.  
   
   
7. Add the vegetables back to the pan and stir through.  Add the basil, 1 tsp of sugar, and season with salt and pepper.  Turn down heat to medium-low and simmer for 15 minutes, stirring occasionally.
   
   
8. Place the garlic bread onto a baking tray and cook for 15 minutes until golden and crispy.
   
   
9. Serve ratatouille with garlic bread, topped with fresh basil leaves and drizzled with balsamic vinegar.