Lightly salt the eggplant slices and leave to drain for 30 mins, rince and pat dry.
Put 3 tablespoons of the olive oil in a large frying pan. When hot lightly brown the onions, peppers, and zucchini slices. Then remove them to a casserole dish.
Place the eggplant slices in to the frying pan. Cook until brown on both sides and place in the casserole dish, Put the tomatoes and garlic in to the frying pan add some more oil if needed. Cook for 1 min and add to the casserole.
Add the basil, wine, salt and pepper bring to the boil over a moderate heat. Cover and simmer until the vegetables are tender.
Remove to a serving dish and rapidly boil the remaining liquid. To reduce to about 2 tablespoons pour over the ratatouille and serve