Wash the vegetables thoroughly.

Slice the eggplant, zucchini, bell pepper, and onion into even slices (about 1 cm thick).

Dice the tomatoes.

Finely chop or press the garlic.

Heat 2 tbsp olive oil in a large pot or pan over medium heat.

Add the onions and sauté them until soft and lightly golden.

Add the garlic and sauté for about 1 minute until fragrant.

Add the bell pepper to the pot and sauté for 3–4 minutes until slightly softened.

Then add the eggplant and zucchini and sauté for another 5 minutes until lightly browned.

Add the diced tomatoes and dried Herbs de Provence to the pot and stir everything well.

Reduce heat to low and let the ratatouille simmer for 30–40 minutes for the flavors to meld and the vegetables to become tender. (Stir occasionally.)

Season the ratatouille with salt and pepper to taste.

Stir again and add a little olive oil if needed to achieve a glossy texture.

Plate the ratatouille.

Optional: Sprinkle with some feta as a topping.