Rustic Mediterranean ratatouille

Heat oil in a large saucepan over medium-high heat. Add onion, and garlic,
stirring for 5 minutes or until softened.

Add eggplant, zucchini, red and yellow capsicum, and cook, stirring for 5-7
minutes, until vegetables are softened and browned but not cooked through.

Add tomatoes, chopped tomatoes, and red wine vinegar and cook, stirring
occasionally, on a low heat for 20-30 minutes, or until mixture thickens
slightly and vegetables are cooked through.

Add basil leaves and stir to combine.

Serve. If freezing, once cooled, freeze in an airtight container.