Summer French Ratatouille

Wash, Pat Dry and Dice your Vegetables (Bell Peppers, Eggplants, Zucchini, Onion, Tomatoes) and place them in seperate bowls.
Heat a frying pan on medium. Once hot, add the Rosemary oil, and cook each vegetable until golden for 5 minutes one after each one. Start with the bell peppers, then the eggplant, then the Zucchini and finally the onions and tomatoes together. Do not hesitate to add more Oil in between.
Once all your vegetables are cooked, put them back into the frying pan on Medium-Low. Add your dried herbs. Season with Salt and Pepper . Let it cook for 40 minutes covered. Stirring occasionally.
10 minutes prior to the end of the cook time, add your sliced Garlic Cloves. Double check your seasonings.
I tend to prefer preparing the Ratatouille the day prior and keep it overnight, covered in the refrigerator. That way it gives the flavors to marinate a bit more. Serve with Potatoes or Rice. Enjoy & Bon Appétit!