Ratatouille Royale

1. Dice eggplant, zucchini, bell peppers, and tomatoes into 1-inch pieces. Chop onion and mince garlic. 2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. 3. Add garlic and bell peppers, cooking for another 5 minutes until slightly tender. 4. Stir in eggplant, zucchini, and tomatoes. Season with Herbes de Provence, salt, and pepper. 5. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, stirring occasionally, until vegetables are very tender. 6. Stir in fresh basil just before serving. Serve hot as a side or main course.