Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and garlic, and cook until softened and fragrant, about 3-4 minutes.
Add the diced eggplant to the skillet and cook for 5-6 minutes, stirring occasionally, until it starts to soften.
Add the diced zucchini and bell peppers to the skillet, and continue cooking for another 5 minutes.
Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Cook for an additional 5-7 minutes, or until all the vegetables are tender and the flavors have melded together.
Taste and adjust seasoning if needed.
Remove from heat and garnish with fresh basil before serving.
Serve this Homemade Classic French Ratatouille warm or at room temperature, and savor the flavors of the Mediterranean countryside!
ADVERTISEMENT
