1. Prep the Vegetables:

   • Begin by washing all the vegetables thoroughly.
   • Eggplant: Cut off the ends, then dice the eggplant into ½-inch cubes. If desired, you can sprinkle the diced eggplant with salt and let it sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry before cooking.
   • Zucchini: Slice the zucchinis into rounds or half-moons, about ½-inch thick.
   • Bell Pepper: Remove the seeds and stem, then chop the bell pepper into bite-sized pieces.
   • Onion: Peel and chop the onion into small pieces.
   • Garlic: Mince the garlic cloves finely.
   • Tomatoes: If using fresh tomatoes, chop them into small pieces. If using canned, simply drain and set aside.

2. Sauté the Base:

   • In a large skillet or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat.
   • Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
   • Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.

3. Cook the Eggplant:

   • Add the diced eggplant to the skillet. Sauté for about 5-7 minutes, stirring occasionally. The eggplant should begin to soften and absorb some of the oil.
   • If it starts to stick, you can add a bit more olive oil or a splash of water.

4. Add Remaining Vegetables:

   • Stir in the chopped bell pepper and zucchini. Cook for another 5 minutes, allowing them to soften slightly.
   • Next, add the chopped tomatoes (or canned tomatoes) along with the dried thyme, dried basil, salt, and pepper. Mix everything well to ensure the vegetables are evenly coated in the seasoning.

5. Simmer:

   • Lower the heat to a simmer and cover the skillet with a lid. Let the mixture cook for about 25-30 minutes, stirring occasionally. This will allow the vegetables to meld together and create a rich, flavorful sauce.
   • If you prefer a slightly thicker consistency, you can remove the lid for the last 10 minutes of cooking.

6. Rest and Serve:

   • Once the vegetables are tender and the flavors have developed, remove the skillet from the heat. Let the ratatouille sit for about 10 minutes to allow the flavors to deepen.
   • Taste and adjust seasoning if necessary, adding more salt, pepper, or herbs as desired.
   • Garnish with fresh basil leaves before serving.

Serving Suggestions:

• Serve ratatouille warm, at room temperature, or chilled.
• It pairs beautifully with crusty French bread, over pasta, or as a side to grilled meats.
• Consider topping it with a sprinkle of feta cheese or serving alongside a dollop of yogurt for added creaminess.