Pete Evans' Ratatouille recipe | Gourmet Traveller

Ingredients

• 1 large eggplant (630gm), cut into 1.5cm dice
• 80 ml (1/3 cup) coconut oil
• 2 zucchini, cut into 1.5cm dice
• 1 Spanish onion, finely chopped
• 2 red capsicum, seeds discarded and cut into 1.5cm dice
• 3 garlic cloves, finely chopped
• 3 vine-ripened tomatoes, seeds discarded and cut into 1.5cm dice
• 80 ml (1/3 cup) olive oil, plus extra to serve
• 60 ml (¼ cup) red wine or apple cider vinegar
• 1 tsp coconut sugar or honey
• To serve: coarsely chopped basil