Ratatouille! Dish captures flavours of the season

Ingredients

• 3 medium onions, sliced
• 4 small zucchini, sliced
• 2 large red, yellow or orange sweet peppers, cut into thin strips
• 1 large eggplant, diced into one-inch chunks
• 4-6 cloves garlic, minced (use a robust variety like Killarney Red)
• 6 large tomatoes, cut into wedges
• ½ tsp salt (add more at the end, if desired.)
• ¼ tsp freshly ground black pepper (I used a ½ tsp)
• ¼ cup extra-virgin olive oil
• ¼ cup fresh basil, thinly sliced
• ½ Tbsp fresh parsley, chopped (I used a couple of tablespoons)