Ratatouille: A Classic French Vegetable Medley

Dice the eggplant, zucchini, and bell peppers into uniform pieces for even cooking. Peel and chop the tomatoes (if using fresh), and finely chop the onion and garlic.
Sauté the Aromatics:

Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and garlic, sautéing for 5 minutes until softened and fragrant.
Cook the Vegetables:

Add the eggplant to the pan and cook for about 5 minutes until it begins to soften.
Stir in the zucchini, bell peppers, and tomatoes, then add the thyme, basil, oregano, salt, and pepper.
Cook the vegetables over medium heat for 15-20 minutes, stirring occasionally, until they are tender and the flavors have melded together. The vegetables should retain their shape but be soft and cooked through.
Simmer the Ratatouille:

Once the vegetables are tender, lower the heat and let the ratatouille simmer for another 5-10 minutes to allow the flavors to develop further.
Serve:

Serve hot, garnished with fresh basil or parsley, if desired. Ratatouille can be served on its own, as a side dish, or over rice, quinoa, couscous, or pasta for a more substantial meal.
Serving and Storage Tips: