Begin by washing and chopping the eggplant, zucchini, bell peppers, and tomatoes into bite-sized pieces. Dice the onion and mince the garlic. Set a large skillet or Dutch oven over medium heat and add two tablespoons of olive oil, allowing it to warm for about a minute.

Add the diced onion to the skillet, cooking for 3-4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and let it sauté for an additional 1-2 minutes.

Toss in the eggplant, zucchini, and bell peppers, stirring well to combine with the onion and garlic. Season with salt and pepper, and sauté for approximately 5-7 minutes.

Once the vegetables have softened, stir in the chopped tomatoes, fresh basil, and thyme. Allow the mixture to simmer for about 15-20 minutes on low heat.

After simmering, taste your ratatouille and adjust seasoning as needed with more salt, pepper, or even a splash of balsamic vinegar.

Once your ratatouille is ready, serve it hot over your choice of pasta, alongside grilled protein, or chilled as a refreshing salad.