Ratatouille is a hearty vegetable one-pot dish that is easy to make while camping. Ratatouille's origins are from France and trace back to the 18th century.
The first addition is for the vegetable items that take longer to cook. Dice the eggplant, onion, bell pepper, and celery into equal-sized pieces.
Finely mince the garlic.
Heat the olive oil in a pot over medium heat.
Saute the eggplant, then add the onion, bell pepper, celery, and garlic. Cook slowly, stirring occasionally.
Second Addition
Dice the zucchini and tomatoes into the same size as the first addition.
Remove the leaves from the thyme, basil, and parsley then roughly chop.
When the first addition of vegetables look like they are almost cooked, add the wine to remove any that are sticking to the base of the pot and deglaze. Stir in the tomato paste.
Add the second addition of vegetables and herbs then bring to a simmer.
Continue to simmer the Ratatouille until the vegetables are a texture to your preference. Taste and adjust with salt and pepper to your preferred taste.