French Provencale Ratatouille - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
2 medium eggplants, salted rinsed and cut into 1 . 5cm dice
1 red capsicum, seeded and cut into 1 . 5cm dice
2 medium zucchini, halved and cut into 1 . 5cm dice
2 medium tomatoes, deseeded and cut into 1 . 5cm dice
1 tablespoon red wine vinegar
1/4 cup vegetable stock
1 -2 tablespoon French mustard
1 tablespoon flat leaf parsley, chopped
salt and pepper

Preparation

Heat olive oil in frying pan.
Saute onion for 2 minutes.
Add garlic and cook 1 minute.
Add eggplant and capsicum and cook 5 minutes.
Add zucchini, tomatoes, vinegar and stock.
Season, reduce heat to slow simmer and cover.
Cook 15-20 minutes.
Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.