1.Heat oil in a large saucepan over medium heat. Stir onion, garlic, capsicum, zucchini and eggplant over heat for 5 minutes. Add tomatoes and paste and bring to the boil. Reduce heat and simmer with lid on for about 20 minutes or until vegetables have softened.
2.Meanwhile, cook cutlets on a heated oiled grill plate (or grill or barbecue) 4 minutes each side or until cooked as desired. Serve with ratatouille.