set oven to 400 – heat oil in something wide, like an oval dutch oven over medium heat. sauté onions, garlic, 1 tsp salt & 1/4 tsp pepper about 10 minutes, or until onions are softened. Add herbes de Provence, pepper flakes, bay leaf – stir – cook for 1 minute – stir in eggplant & tomatoes, add 1/2 tsp salt and 1/4 tsp pepper
move pot to oven – cook uncovered for 45 minutes
remove pot from oven – mash & stir mixture until fairly broken down. stir in zucchini, bell peppers, 1/4 tsp each salt & pepper. return to oven and cook, uncovered, for 20 to 25 minutes
remove pot from oven and let stand for 10 to 15 minutes. scrape any fond and stir into ratatouille. discard bay leaf. stir in parsley, vinegar, and half of the basil. salt & pepper to taste.
transfer to serving platter/bowl/etc – drizzle with oil and sprinkle with remaining basil.
can sub 28oz whole peeled tomatoes, chopped for the plum tomatoes…