Ratatouille is a collection of chopping to start with.
Slice the courgettes into 1 in pieces.
Slice the aubergines lengthways into quarters and then also into 1in slices.
Remove the seeds from the peppers and slice into pieces.
Peel the tomatoes. (make a small slice in the base of each tomato and place them into a bowl Cover with boiling water and leave for about a minute. Drain and when cool, the skin should just peel away).
When peeled, chop into slices.
Heat the olive oil in a pyrex dish and add the chopped onions. Cook for about 10 minutes until the onions are solft and tender with a golden colour.
Add the slices on the aubergine, courgette, peppers and tomatoes in the dish alternatively to create a lovely pattern in the dish. A little time spent here make it look amazing.
Heat on the hob for a few minutes and add the sugar, garlic together with a pinch of salt and pepper for seasoning and about half of the basil.
Pour the chicken stock to the dish to give moisture but not to drown it.
Cover with foil and cook gently for about 20 minutes. You don't want a hard heat on the delicate vegetables.
When ready to serve, sprinkle with the remaining basil for a fresh flavour.