Ingredients

· ½ cup extra-virgin olive oil

· 1 tablespoon dried herbes de provence

· 6 cloves garlic smashed

· 2 onions quartered

· 1 bay leaf

· 2 medium zucchini

· 1 medium eggplant

· 1 red bell pepper

· 1 yellow bell pepper

· 10 peeled tomatoes

· Salt and freshly ground black pepper

· 1 tablespoon, chopped fresh basil leaves

· 1 tablespoon, chopped fresh parsley

Method

Preheat oven to 400°C. Heat oil in an oven over medium heat. Add herbes de provence, garlic, onions, and bay leaf; cover and cook, stir occasionally until soft and fragrant about 10 minutes. Increase heat to high; stir in the zucchini, eggplant, diced peppers and tomatoes and season with salt and pepper. Uncover pot, transfer to the oven, and bake, stir occasionally until vegetables are tender and lightly browned for about 1½ hours. Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature.