Doctor's Lab Ratatouille

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Prepare the vegetables: Cut the eggplant, zucchinis, and bell peppers into 1/4-inch thick slices. Core and dice the tomatoes. Thinly slice the onion.

Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Step 4: Add the sliced onion to the skillet and cook for 2-3 minutes until softened and translucent.

Step 5: Push the onion and garlic mixture to the side of the skillet and add the tomato paste. Cook the tomato paste for 1 minute to release its flavors.

Step 6: Incorporate the tomato paste into the onion and garlic mixture, stirring until well combined.

Step 7: Add the diced tomatoes, dried thyme, and dried oregano to the skillet. Season with salt and pepper to taste. Cook for 2-3 minutes, allowing the flavors to meld.

Step 8: In a separate oven-safe baking dish or casserole, spread a thin layer of the tomato mixture on the bottom.

Step 9: Arrange the sliced eggplant, zucchinis, and bell peppers in an alternating pattern in the baking dish, creating a visually appealing "lab experiment" effect.

Step 10: Drizzle the remaining tablespoon of olive oil over the vegetables. Season with salt and pepper.

Step 11: Cover the baking dish with aluminum foil and place it in the preheated oven.

Step 12: Bake for 30-35 minutes, then remove the foil and bake for an additional 10-15 minutes until the vegetables are tender and slightly caramelized.

Step 13: Remove the Ratatouille from the oven and let it cool for a few minutes.

Step 14: Serve the Doctor's Lab Ratatouille warm, garnished with fresh basil leaves for an extra touch of flavor and visual appeal.