Prep the vegetables by washing and slicing eggplant, zucchini, red onions, and red bell pepper into half-inch thick pieces.

Chop fresh basil and parsley finely, then combine with olive oil and minced garlic. Season with salt and pepper.

Preheat your oven to 200°C (390°F).

In a skillet, heat olive oil over medium heat. Sauté red onions and red bell pepper for 5-7 minutes. Add garlic, thyme, and crushed tomatoes; simmer for 10 minutes.

Layer the sliced vegetables on top of the sauce in a concentric pattern starting with eggplant, followed by zucchini and bell pepper.

Cover the skillet with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes.

Let the ratatouille cool and serve hot as a main dish or with crusty bread, polenta, or rice.