Prepare the Vegetables:

• Wash the zucchini and eggplant, cut off the ends, and dice into ½-inch cubes. Wash the bell peppers, cut them in half, remove the core, seeds, and white flesh, and cut them into ½-inch squares. Wash the tomatoes, cut them into quarters, discard the seeds, and cut them into ½-inch cubes.
  2 large zucchini, 1 large eggplant, 1 large red bell pepper, 1 large green bell pepper, 6 medium tomatoes
• In a large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.
  2 tbsp Extra Virgin Olive Oil, 1 large onion
• Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.
• Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf, and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover, and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, and place the lid back on. This will help prevent having a watery ratatouille.
  2 cloves garlic, 2 sprigs thyme, 1 bay leaf, ¼ tsp salt
• After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer for 10 to 20 more minutes extra with the lid off.
• When the consistency is right, add the honey and stir to combine.
  1 tbsp honey
• Garnish with black pepper and fresh basil leaves and serve warm.
  2 basil leaves, ¼ tsp black pepper