Vegetable Stew (Based On Ratatouille) - cooking recipe

Ingredients

1 large onion, chopped
1 tablespoon garlic
1 eggplant, cut into 2cm dice
1 medium red bell pepper, cut into 2cm squares
1 medium zucchini, quartered lengthways, cut into 2 cm chunks
6 small potatoes, scrubbed and quartered
3 large tomatoes, cut into chunks
1 small red chili, chopped
1 tablespoon rosemary, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup frozen peas
2 tablespoons chopped parsley

Preparation

Preheat oven to 190c.
Place all ingredients EXCEPT peas and parsley .in a large baking dish and stir well to combine.
Bake for about 1 hour (or until the potatoes are tender) stirring once or twice during cooking.
When the potatoes are tender, add in the peas and cook a further 5 minutes then remove from the oven and stir through the chopped parsley.