The quickest, easiest and most delicious ratatouille you will ever make.
Cut the vegetables into large chunks.
Heat one tablespoon of oil and fry the aubergines for approximately 6-8 minutes or until brown on all sides.
Add the rest of the oil, courgettes and peppers and cook for 2 minutes.
Stir in the Loyd Grossman Tomato and Roasted Garlic Sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through.
Tear the basil leaves, stir through the sauce and serve.
Sprinkle over some toasted pine nuts before serving for a perfect crunchy topping.
See more Italian recipes