Heat the olive oil in a wide shallow pan.
Saute the garlic and onion until softened and aromatic.
Add the eggplants, zucchini, bell peppers and squash. Fry lightly for a minute or so.
Pour in the chopped tomatoes.
Add the thyme and oregano.
Sprinkle in some salt and pepper.
Stir the vegetables. Bring to a boil then immediately lower the heat and simmer for 20 to 25 minutes until tender. The juice from the tomatoes should be just enough to allow the vegetables to cook. For best results, taste the ratatouille midway through the cooking and add more salt and pepper, as needed.
Off the heat, taste the ratatouille one last time and adjust the seasonings, if necessary.
Sprinkle the basil chiffonade and chopped parsley over the ratatouille. Serve warm or at room temperature with rice, bread or noodles.