In a large saute pan over medium heat saute onion and garlic until soft and translucent, about 5 minutes.
Add eggplant, fresh thyme, salt, and pepper to pan, cook until eggplant is slightly tender about 5 more minutes.
Add bell peppers, zucchini, and squash, stir well and cook for 5 more minutes. Add can of tomatoes, stirring well to combine.
Allow all veggies to simmer together for 15 minutes.
Taste for seasoning, add more salt if needed. Serve with fresh chopped parsley and cracked black pepper
Notes
I use ratatouille in a thousand different ways; as a side dish, a main event with a little protein on top, or in this gorgeous breakfast shakshuka
This is the kind of recipe that you can alter based on the ingredients you have, less eggplant/more zucchini/no onion, etc. Just make sure to season well.