1. Preheat oven to 200°C (400°F).
2. Place cubed eggplant in a colander and combine with salt. Drain 5 minutes and pat dry with a paper towel.
3. Combine all vegetables in a large bowl with garlic, oil, thyme, salt, red pepper flakes, and pepper.
4. Divide vegetables on two parchment-lined baking sheets.
5. Bake for 1 hour, stirring occasionally and turning the baking sheets halfway through cooking.
6. Remove roasted garlic cloves, crush to remove peel and spread in ratatouille.
7. Add parsley to warm ratatouille and mix to combine.

CHEF’S SECRETS

• Ratatouille tastes better when served the following day and is delicious as a side to any roasted meat.
• For a filling lunch, add canned chickpeas, rinsed and drained. Serve ratatouille warm or cold and adjust seasoning to taste.
• Unpeeled garlic is a garlic clove with skin left on.