Ratatouille - A French tradition

0 Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.
1 Slice the zucchini thickly and set them aside.
2 Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.
3 Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.
4 Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.
5 Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.
6 Add basil, salt, pepper and wine and bring to the boil over moderate heat.
7 Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.
8 When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.