Leave the aubergines to soak in water with a pinch of salt for half an hour to minimise their slightly bitter taste.
Wash all the vegetables and dry them on kitchen paper. Cut them into 1 cm thick strips. The key to a perfect ratatouille is to cut all the vegetables to the same thickness.
Grease an oven dish with a good dash of Eco Natura extra-virgin olive oil and arrange the vegetables in alternating layers or spirals. Sprinkle them with salt, herbs de Provence and finely chopped garlic. Drizzle them again with Eco Natura extra-virgin olive oil, put the dish into a preheated oven at 180 ºC and bake for half an hour or until they are lightly poached. Serve warm.