Gluten free ratatouille

What haven’t I done before?
I have never made Ratatouille before.

Ingredients (serves 2):
0.5 x Aubergine, sliced and degorge (salted to take the water out)
1 x Red onion, diced finely
2 x Garlic cloves, diced finely
2 x Vine tomatoes, diced into chunks
1 x Green pepper, de-seeded and sliced
1 x Courgete, diced into slices
Olive oil
Oregano
Fresh basil
Salt and pepper
Balsamic vinegar

Method:
1. Heat 2 tablespoons of olive oil in a large saucepan and then add the onion and garlic until golden.
2. Add the remaining vegetables, season really well with salt and black pepper. Then stir in enough cold water so it covers half the vegetables. Bring to the boil and then lower the heat – simmer for 30 minutes (stirring occasionally).
3. When the vegetables have broken down, taste the juice and season with oregano, fresh basil, salt, pepper and balsamic vinegar. I put in a tablespoon of oregano, a handful of chopped fresh basil, a sprinkle of salt and pepper and then a tablespoon of balsamic vinegar.
4. Simmer for a further 10 minutes and then serve with pretty much anything (I actually loved it with the feta and olive dip from earlier in the week).

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