Wash and clean the zucchini, eggplant and tomatoes and cut them into pieces separately. Peel onions and cut into small cubes. Halve, clean, wash and cut the peppers into pieces. Peel garlic and chop finely
Wash the herbs and shake dry. Pluck the basil, thyme and oregano leaves and, except for a few for garnishing, chop them coarsely. Remove rosemary needles and chop finely
Heat the oil in a pan. Fry the diced onion and peppers for 4-5 minutes. Add garlic and other vegetables. Stir in tomato paste and chopped herbs and sauté briefly. Add stock little by little, season with salt and pepper. Cook vegetables for about 15 minutes at medium heat. Arrange the ratatouille on plates and garnish with the remaining herbs. Bread tastes good with it