Easy and affordable weeknight ratatouille - Starts at 60

Ingredients

• 125ml (1/2 cup) olive oil
• 2 red onions, thickly sliced
• 1 red capsicum, cut into strips
• 1 yellow capsicum, cut into strips
• 2 garlic cloves, finely chopped
• 450g zucchini, thickly sliced
• 400g eggplant, coarsely chopped
• 2 x 400g cans diced tomatoes
• 1 teaspoon white sugar
• 1/2 bunch basil, coarsely chopped
• 1-2 teaspoons white or red wine vinegar