2 cups best-quality olive oil
4 small eggplants (about 4 pounds in all), cut into 1.5-inch cubes
2 tsp salt
1.5 pounds white onions, peeled and coarsely chopped
7 medium-size zucchini, washed, trimmed, quartered lengthwise, and cut into 2-inch strips
2 medium-size red bell peppers, stemmed, seeded, and cut into .5-inch strips
2 medium-size green bell peppers, stemmed, seeded, and cut into .5-inch strips
2 Tbsp minced garlic
3 cans (16 oz each) Italian plum tomatoes, drained (I don’t drain them – it just makes the ratatouille saucier)
1 can (6 oz) tomato paste
.25 cup chopped fresh Italian (flat-leaf) parsley
.25 cup chopped fresh dill
2 Tbsp dried basil
2 Tbsp dried oregano
Freshly ground black pepper, to taste