One Pot Ratatouille

• 1 large eggplant, cut into 2cm pieces
• 2 tbsp extra virgin olive oil
• 1 medium-sized onion, finely chopped
• 2 tbsp capers
• 4 anchovy fillets (from a jar or tin)
• 2 red capsicum (bell pepper), seeded, and cut into 3cm pieces
• 800 g tomatoes, chopped (you can use fresh or tinned tomatoes here)
• 2 zucchini, halved lengthwise, then cut into 1cm pieces (half moons)
• 6 garlic cloves peeled, and minced
• 1 tbsp red wine vinegar
• 2 tsp smoked paprika
• 3 sprigs fresh thyme leaves, stems removed
• 400 g tin chickpeas, drained
• 3 tbsp chopped fresh basil, to serve (optional)
• 0.25 cup grated parmesan cheese, to serve (optional)