Begin by dicing the eggplant into bite-sized pieces and placing it in a colander. Sprinkle generously with salt, allowing it to drain for 20–30 minutes.

In a large Dutch oven, heat olive oil over medium heat. Add the drained eggplant and sauté for about 5–7 minutes until softened.

Add diced zucchini and yellow squash in the same pot, cooking for 4–5 minutes until slightly golden.

Add chopped red onion and sauté for 4–5 minutes until translucent, then incorporate diced bell peppers and cook for an additional 3–4 minutes.

Stir in chopped plum tomatoes and minced garlic, cooking for 1-2 minutes until fragrant.

Pour in dry white wine and simmer for 1 minute. Then, add crushed tomatoes, bay leaf, dried oregano, and crushed red pepper flakes.

Reduce heat to low and let the ratatouille simmer uncovered for 20–25 minutes.

Before serving, season with salt and pepper to taste. Stir in fresh basil.