Preheat the oven to 450 degrees Oil a baking sheet. Score the eggplant down
the center of the cut sides, being careful not to cut through the skin.
Place cut side down on the baking sheet Bake in the oven 15 minutes, until the
skin begins to shrivel. Remove from the heat, allow to cool, and dice.
Heat half the oil in a very large heavy-bottomed casserole and sauté the onion
with half the garlic over medium-low heat until the onions are softened and
translucent.
Add the remaining oil, the peppers, and the eggplant, and continue to cook over
medium-low heat for about 10 minutes.
Add 1 pound tomatoes, the remaining garlic, salt and pepper to taste, bay leaf,
and dried herbs.
Continue to cook over low heat, stirring the vegetables gently, until they are
almost submerged in their own liquid. Raise the heat to high and bring these
juices to a boil, stirring, then immediately lower the heat, cover partially,
and simmer 1 hour over a low flame, stirring occasionally.
Add zucchini, 2 tomatoes, and basil and continue to simmer 20 to 30 minutes or
until the zucchini is tender but still bright green.
Place a colander over a bowl and drain the ratatouille. Allow to drain 10
minutes, then return to the casserole.
Place the liquid in a saucepan and reduce over high heat stirring often, until
syrupy.
Pour back over the vegetables stir, and simmer together for a few minutes.
Taste and adjust salt, pepper and garlic Add the cayenne pepper and the parsley.
Cover and refrigerate overnight.