Pete Evans Ratatouille
Ingredients
- 1 large eggplant (630gm), cut into 1.5cm dice
- 80 ml (1/3 cup) coconut oil
- 2 zucchini, cut into 1.5cm dice
- 1 Spanish onion, finely chopped
- 2 red capsicum, seeds discarded and cut into 1.5cm dice
- 3 garlic cloves, finely chopped
- 3 vine-ripened tomatoes, seeds discarded and cut into 1.5cm dice
- 80 ml (1/3 cup) olive oil, plus extra to serve
- 60 ml (¼ cup) red wine or apple cider vinegar
- 1 tsp coconut sugar or honey
- To serve: coarsely chopped basil
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