Sauce:

Peel the tomatoes and garlic, then wash and drain them.

Cut the tomatoes into large pieces and grate the garlic.

Heat the oil in a deep skillet or heavy-bottomed pot.

Add the tomatoes and garlic, season with salt, cover, and simmer over medium heat.

Meanwhile, peel the remaining vegetables, then wash and drain them.

Slice the onions into thick rounds (about 1/2 inch), sprinkle with salt, fry, then drain and set aside.

Cut the tops off the bell peppers, remove the seeds, then cut lengthwise into quarters and then into large pieces. Sprinkle with salt, fry in hot oil over medium heat, then drain and set aside.

Cut the tops off the eggplants, peel them, then cut into large cubes.

Sprinkle the eggplant with salt, fry in hot oil over medium heat, then drain and set aside.

Once the tomato sauce has simmered and the vegetables are fried and drained, add the vegetables to the sauce and simmer over low heat for about 30 minutes.

Serve the ratatouille hot, warm, or cold as a starter, main dish, or as a side with meat or fish.