Firstly pre-heat the oven to 220 degrees celsius. Cut up the aubergines and courgettes into chunky pieces and put them in to roast with olive oil and salt.
Dice the onion and cook it on a low heat with olive oil and salt. Add the chopped garlic and tomatoes once the onion is soft (after about 10-15 minutes) and let the tomatoes cook down.
Add the tinned tomatoes and the red wine if you are using it, and then once the aubergines and courgettes are cooked along with half of the basil, put them in with the sauce.
Add the lid and let the ratatouille cook slowly for as long as you'd like. The longer it cooks the more the flavours will develop and become more delicious so if you can, leave it for at least 20 minutes. Serve with potatoes and green beans or sides of your choice!
1 white onion
3-4 cloves of garlic
2 cans of tinned tomatoes
A generous handful of basil
A glue of red wine (optional)
Salt and pepper