Step 1

Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic.

Step 2

Heat oil in a skillet over medium heat, add onion and sauté for about 4-5 minutes or until lightly browned.

Step 3

Add garlic and eggplant and cook for 3-4 minutes, then add the red wine and all spices. Let simmer on low-medium heat for a further 5-6 minutes, stirring occasionally.

Step 4

Add all remaining ingredients (except tomato paste and balsamic vinegar) and cook for about 10 minutes or until the veggies are soft (but not mushy). If you prefer more sauce, add more red wine or broth.

Step 5

Finally, add the tomato paste (you can add more than 1 tbsp if you want a thicker sauce) and the balsamic vinegar.

Step 6

Taste and adjust seasoning. Enjoy! This easy Ratatouille recipe can be served with bread or rice.