Ratatouille - cooking recipe

Ingredients

1 lb. aubergines (eggplant), cut in 1/2-inch slices
salt and pepper
olive oil
1 lb. courgettes (zucchini), cut into small chunks
1 lb. red and green peppers, cored and sliced thinly
8 oz. onions, peeled and chopped
1 1/2 lb. tomatoes, peeled, seeded and chopped
3 cloves garlic, peeled and chopped fine
1/2 tsp. sugar
handful parsley, chopped fine
leaves from several sprigs thyme
9 to 10 basil leaves, cut into strips

Preparation

Salt eggplant and leave for 30 minutes to drain.
Pat dry. Heat 6 tablespoons olive oil in a large heavy pan. Add eggplant. Brown on all sides. Remove. Drain on paper. Add more oil. Cook zucchini until moisture has evaporated.
Remove. Drain. Cook peppers. Remove. Drain. Add onions.
Cook until soft, not brown. Stir in tomatoes, garlic, sugar, parsley and thyme.
Simmer for 30 minutes.
Add the rest of the vegetables. After 5 minutes, remove from heat.
Mix in basil. Refrigerate overnight.