roast tomatoes and peppers
Place a rack in the middle of the oven and preheat it to 220 °C / 430 °F. Place whole tomatoes and peppers on a baking sheet. Place in the preheated oven and roast for 12 - 15 minutes.
eggplant, zucchini, onion
Cut the eggplant and zucchini into 1/2 inch (1 cm) cubes. Peel the onion and dice finely. Place a large oven-safe pan with olive oil over high heat. Add the eggplant, zucchini, and onion. Cook for 8 - 10 minutes, stirring regularly.
Peel the roasted tomatoes and peppers. The easiest way to do this is by rubbing the skin with a paper towel. Chop them into small chunks and add to the eggplants in the skillet. Add the diced garlic, apple cider vinegar, and chopped tomatoes. Season with fresh herbs, salt, and pepper. Stir to combine and place in the oven on the middle rack. Bake for 1 hour at 170 °C / 340 °F.
Remove the Ratatouille from the oven and serve warm. Optionally sprinkle with fresh basil and serve as a main dish or side dish.