Method Preheat oven to 400 F. Combine onion, eggplant, zucchini, red pepper and tomatoes in a large bowl. Stir in garlic, basil, thyme and oregano and season well with salt and pepper.

Add the diced eggplant, zucchini, tomatoes, red bell peppers, onion, cloves of garlic, seasonings and tomato sauce to the slow cooker and stir to combine.

Preheat oven to 375 F. Place the eggplant and zucchini on a large parchment-paper-lined baking sheet. Add 3 Tbsp of the olive oil, herbes de Provence, salt and pepper and toss to combine.

RATATOUILLE This recipe can be easily halved or doubled. Feel free to vary the amounts of peppers, eggplant and zucchini, using more of one or less of another, depending on your preference.

Preheat oven to 450 F. Combine the smoked eggplant, zucchini, onion, tomatoes, sliced chilli and garlic, and toss together on a parchment-lined baking sheet with olive oil, salt and pepper.

Mix in the sautéed zucchini, roasted eggplant and salt and pepper to taste. Partially cover and simmer 15 minutes more, or until the vegetables are quite tender and tasty.

Ratatouille is a traditional French stewed vegetable dish, typically prepared in the summer, in the area of Provence or Nice, France. The original recipe used only zucchini, tomatoes, green and red ...

Grilled Eggplant Ratatouille with Fresh Cheese and Arugula Ratatouille, the classic Provençal stewed vegetable dish, is a ...

The zucchini, yellow squash and eggplant can be sliced, salted and refrigerated for up to 2 days in advance; the onions and tomatoes are best sliced the day you plan to bake.

Scrub zucchini, slice off the two ends and cut zucchini into slices about the same size as eggplant slices. Place vegetables in bowl and toss with the salt. Let stand for 30 minutes. Drain.