Wash and dry the vegetables. Peel and slice the onions. Remove the skin from the tomatoes and cut them in dices. Cut the peppers in half, remove the seeds and the white parts, then slice them in dice. Cut the ends of the zucchini and eggplant and cut in dices without peeling them.
In a skillet, heat one tablespoon of olive oil. At the same time heat two tablespoons of olive oil in a cooking pot.
Sauteed the vegetables separetly and add them one by one in the pot. First cook the onions in hot olive oil for 5 minutes and then add to the pot. Add 1 tablespoon of olive oil in the skillet and sauteed the bell peppers for 5 minutes and add them in the pot as well.
Continue the same way with the zucchini, eggplant and finally the tomatoes.
Once all the vegetables are in the pot add the crushed garlic gloves without peeling them, the bay leaf, thyme and saffron. Add salt & pepper. Bring to a boil and leave to simmer in the oven at 410F for 20 minutes.
Ratatouille that is left to rest for a full day tastes even better !!!