Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
Best served at room temperature.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/09/16/easy-ratatouille-fatfree/