Begin by washing and chopping your eggplant, zucchini, bell peppers, onion, and tomatoes into bite-sized pieces. Preheat your skillet over medium heat with a splash of olive oil—about 2 tablespoons.

Add the chopped onion and minced garlic to the hot skillet, sautéing for 3-4 minutes until they soften and become fragrant.

Toss in the eggplant and bell peppers and cook for an additional 5-7 minutes, stirring often until tender and slightly caramelized.

Fold in the zucchini and diced tomatoes, along with a generous pinch of salt and pepper. Cook for 10-12 minutes, allowing the tomatoes to break down.

Once the vegetables have melded into a sauce, sprinkle in your fresh herbs and let everything simmer for another 5 minutes.

Remove the skillet from heat and let your Ratatouille rest for a few minutes before serving warm, ideally with crusty bread.