Prep the vegetables: Dice the eggplant, slice the zucchinis, chop the bell peppers, thinly slice the onion, mince the garlic, and dice the tomatoes.

Sauté the onions and garlic: Heat 2 tbsp olive oil in a large pot over medium heat. Add the onions and garlic, sauté until soft and fragrant (about 5 minutes).

Cook the bell peppers: Add the chopped bell peppers to the pot and cook for another 5 minutes until slightly softened.

Add the eggplant and zucchini: Stir in the diced eggplant and sliced zucchini. Cook for 8-10 minutes, stirring occasionally, until they begin to soften.

Incorporate tomatoes and herbs: Add the diced tomatoes, thyme, rosemary, bay leaf, salt, and black pepper. Stir well to combine.

Simmer the stew: Reduce heat to low, cover, and let the ratatouille simmer for 30 minutes, stirring occasionally, until all vegetables are tender.

Finish and serve: Remove the bay leaf. Adjust seasoning if needed. Garnish with fresh basil and a drizzle of olive oil before serving.