• 1 onion, quartered and thinly sliced
• 2 tbsp olive oil
• 1 each baby eggplant and small zucchini, cubed
• 1 each green and red pepper, cubed
• 2 large tomatoes, seeded and chopped
• 2 cloves garlic, minced
• Salt and pepper (to taste)
• Chopped fresh basil (optional)

• Place onion in the ActiFry pan. Drizzle evenly with the oil.
• Cook for 5 minutes. [For Genius models, use Mode 1.]
• Add eggplant, zucchini and peppers. Cook for an additional 20 minutes.
• Add tomatoes and garlic. Cook for 10 minutes or until tender and saucy.
• Spoon into a bowl and season with salt and pepper (to taste). Garnish with basil (if using).  

Variations

• Toss the ratatouille with hot cooked pasta for a vegetarian main course. Serve with grated Parmesan cheese (if desired).
• Replace the large tomatoes with 1 1/2 cups cherry or grape tomatoes.