Wash, clean, and dry the vegetables and herbs. Peel the 2 onions, cut them in half, and slice them into 1/8-inch (2 mm) thick slices. Peel the 5-6 garlic cloves and set aside. Cut the 3 zucchini into 3/4-inch (2 cm) cubes. Remove the seeds and membranes from the bell peppers and cut them into 3/4-inch (2 cm) squares. If needed, peel the tomatoes, remove the tough core, and cut them into 1 1/4-inch (3 cm) cubes. Cut the eggplant, unpeeled, into 1/2-inch (1.5 cm) cubes.

Heat 6 tablespoons olive oil in a large Dutch oven or heavy pot. Sauté the sliced onions until golden, then remove them and set aside on a plate. Increase the heat to high and cook the bell pepper squares for 4-5 minutes, then add the zucchini cubes and continue to sauté. Next, add the eggplant cubes and press the 6 garlic cloves over the vegetables, mix, and cook for another 2-3 minutes. Add the diced tomatoes and return the sautéed onions to the pot. Mix well.

Add the lovage stalk (cut in half), 2 sprigs thyme, 1-2 sprigs oregano, 1 small sprig rosemary, and a handful of basil leaves. Stir to combine.

Add 2 bouillon cubes, salt, and a pinch of Espelette pepper. Let simmer for about 30 minutes (or more or less, depending on how soft you like the vegetables. Taste halfway through to check and adjust the cooking time as needed).

After simmering, you can add a little sauce thickener to the portion you plan to eat the same day, after transferring it to a saucepan. Once cooled, freeze the remaining ratatouille in individual portions, so you can thaw and reheat them in a saucepan during the winter.