Dinner Tonight: Seasonal Ratatouille

INGREDIENTS

• 8 tablespoons olive oil
• 4 Japanese eggplants, sliced 1/4 inch thick
• 1 onion, sliced 1/4 inch thick
• 4 bell peppers, sliced 1/4 inch thick
• 2 yellow squash, sliced 1/4 inch thick
• 2 zucchini, sliced 1/4 inch thick
• 4 medium tomatoes, seeded and diced
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• Salt and pepper
• Small handful of parsley and basil