1 medium eggplant, cut into ½-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
2 sweet peppers, cut into slivers
3 tomatoes, coarsely chopped (about 1¼ cups)
1 teaspoon kosher salt
½ cup shredded fresh basil leaves
1½ tsp oregano
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, sweet pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
We recommend serving ratatouille over noodles or spaghetti squash and with a sprinkle of Parmesan cheese