Big Batch Cooking Ratatouille - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 2 firm, medium eggplants, peel half the skin off, then dice into bite-size pieces
• Salt and pepper
• 1/4 cup olive oil
• 1 rounded tablespoon Herbes de Provence (a palmful)
• 2 large onions, chopped
• 4 large cloves garlic, sliced
• 2 fresh bay leaves
• 1 cup vegetable stock
• 3 medium zucchini (about 2 pounds), seeded and diced into bite-size pieces
• 2 red bell or mild frying peppers, seeded and chopped
• 1 can plum tomatoes (32 ounces), crushed by hand
• A few leaves of basil, torn
• 1/4 cup flat leaf parsley (a fat handful), chopped