This is a great dish to make when capsicums and eggplant are cheap and plentiful. Freeze to use in the winter months. Ratatouille is fantastic served with panfried fish or lamb.
Chop the onion, capsicums, eggplant and courgette into equal, large bite sized pieces.
In a large saucepan, heat the olive oil over a medium to high heat. Cook the onion and garlic until lightly golden in colour.
Add the eggplant and cook for a few more minutes. Next add the capsicums and cook for a further 5 minutes. Finally add the tomatoes, tomato paste and honey.