Preheat your oven to 200°C.
Cut the eggplant, zucchini, peppers and tomatoes into medium-sized cubes.
Slice the onions and chop the garlic.

In a large skillet or Dutch oven, heat a little olive oil over medium heat.
Add the onions and sauté until translucent.

Then add the garlic and sauté for another minute.
Add the peppers to the pan and sauté for about 5 minutes until they start to soften.
Add the eggplant and zucchini and cook for about 10 minutes, stirring occasionally.
Add the tomatoes, herbes de Provence, salt and pepper. Mix well.
Transfer the vegetable mixture to a baking dish and bake for about 30 to 40 minutes, until the vegetables are tender and lightly browned.
Serve hot as a side dish or as a main course. You can sprinkle with chopped fresh parsley or grated Parmesan cheese before serving, if you like.
This classic Ratatouille Niçoise is delicious served on its own, with crunchy bread or as an accompaniment to meat or fish.

Preheat your oven to 200°C.
Cut the eggplant, zucchini, peppers and tomatoes into medium-sized cubes.
Slice the onions and chop the garlic.

In a large skillet or Dutch oven, heat a little olive oil over medium heat.
Add the onions and sauté until translucent.

Then add the garlic and sauté for another minute.
Add the peppers to the pan and sauté for about 5 minutes until they start to soften.
Add the eggplant and zucchini and cook for about 10 minutes, stirring occasionally.
Add the tomatoes, herbes de Provence, salt and pepper. Mix well.
Transfer the vegetable mixture to a baking dish and bake for about 30 to 40 minutes, until the vegetables are tender and lightly browned.
Serve hot as a side dish or as a main course. You can sprinkle with chopped fresh parsley or grated Parmesan cheese before serving, if you like.
This classic Ratatouille Niçoise is delicious served on its own, with crunchy bread or as an accompaniment to meat or fish.