I use to make this all the time; but, it has been awhile, such awhile that I forgot the recipe, so I had to wing it. I put layers of Italian eggplant, zucchini, sweet Italian peppers, shallots and garlic and heirloom tomatoes in a roasting pan. Each layer I sprinkled with herbs de Provence and drizzled with olive oil and then baked long and slow. It was delicious and L. gobbled it up. Dessert was more of that wonderful vanilla ice cream with Scharffenberger Ganache on top - L. hate it so fast we never got a photo and our Ratatouille photo came out blurred ... but it was good!