Ratatouille

Ingredients:

2 medium sized eggplants, sliced into 3/4" rounds
2 zucchini, sliced into 3/4" rounds
2-3 tomatoes - diced
1 cooking onion - diced
1 red bell pepper - diced
8-10 fresh basil leaves - minced
1 teaspoon honey

Method:

• Toss eggplant and zucchini rounds lightly in olive oil and grill on bbq (I usually cook them separately, as the zucchini cooks faster than the eggplant - also keep a close eye on these if using the bbq at Island Retreat, much hotter than grill in Toronto).
• Fry onion and bell pepper in olive oil until cooked - oil will turn red.
• Cut up eggplant and zucchini into halves or quarters (depending on size), add to onion and pepper.
• Stir in tomatoes
• Add basil and honey
• Season with salt and pepper to taste
• Serve with grated parmesan
• Also combines well with pesto or daal!