Ratatouille (French Vegetarian)

Cut the eggplants in half lengthwise. Place them on the board, cut side down, cut them in half again lengthwise and then widthwise into 1.5cm pieces. Trim the ends of the zucchini and then cut them into 1.5cm slices. Peel the peppers from the stem to the bottom. Hold it upright, cut around the stem and then cut it into 3 pieces. Cut away any membrane and then cut it into small pieces.
Make a small cross at the base of each tomato and then place them in a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 seconds and then remove. Pour out the water, replace the tomatoes and cover with cold water. Let cool and then remove the skin. Cut the tomatoes into quarters, remove the seeds with a spoon, then coarsely chop the pulp.
Place a frying pan over medium heat and when it is hot, pour in 2 tablespoons of olive oil. Brown the eggplants for 5 minutes on each side until the pieces are soft. Set them aside and fry the zucchini in another tablespoon of oil for 5 minutes, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage, as they will have a little more cooking left in the next step.
Break the basil leaves and set aside. Cook the onion in the pan for 5 minutes. Add the garlic and sauté for another minute. Add the vinegar and sugar, then add the tomatoes and half the basil. Return the vegetables to the pan with a little salt and pepper and cook for 5 minutes. Serve with basil.

foods：
2 large eggplants
4 zucchini
2 yellow peppers
4 large tomatoes
5 tablespoons olive oil
bunch of basil
1 medium onion
3 cloves of garlic finely chopped
1 teaspoon red wine vinegar
1 teaspoon sugar