*Add the cubed eggplant to a colander and sprinkle with about 2 tsp salt. Let sit for about 25-30 minutes. Rinse well before using in this recipe.
Add the olive oil to large sauce pan and saute the onion and garlic for 3-5 minutes. Add the bell peppers, zucchini, eggplant, diced tomatoes, basil, oregano and thyme leaves. Cook over medium heat for 25 minutes, stirring often. Vegetables will soften and form until a delicious ratatouille. Season with salt and pepper to taste.
Serve Stovetop Ratatouille with optional mozzarella cheese garnish, and loaf bread (or rice if GF).
To Freeze: Don't overcook the vegetables. Let cool completely in the refrigerator before freezing in meal-size portions in plastic baggies or containers.
To Thaw: Add to the refrigerator and thaw overnight.
To Reheat: Add to sauce and and simmer on low for 10-15 minutes, or until heated through.