Ratatouille

Heat olive oil in a pan. Add the crushed garlic and saute. Now add the chopped tomatoes and let them cook in their own juices till the quantity reduces to half. Add the tomato puree, chopped basil leaves, sugar, salt and pepper and cook till the sauce thickens. Set aside.

Thinly slice the Bell peppers, Zucchini, Tomatoes and Aubergines if using and season them with salt and pepper and set aside.

Take a heavy bottomed dish. Layer the dish with sauce, layer the vegetables and then sprinkle with oregano, salt and pepper. Cover with foil and bake in an oven at 180 degree Celsius for 30 minutes.

Serve it hot with a crusty bread or focaccia.