Prep the Vegetables:

• Slice the zucchini and eggplant into rounds or half-moons.
• Sprinkle them with salt and let sit for 15 minutes to draw out excess moisture.
• Rinse thoroughly under cold water and pat dry with a paper towel.
• Chop the onion and mince the garlic.
• Slice the carrot and bell pepper into thin strips.
• Dice the tomatoes: Pour boiling water over them for easy peeling, then dice.
• Slice the mushrooms thinly.

Sauté the Vegetables:

• Heat a drizzle of vegetable oil over medium heat in a large pan or Dutch oven.
• Add the chopped onion and sauté until soft and translucent, about 3 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the sliced carrot and bell pepper, cooking for 3-4 minutes until they start to soften.

Build the Ratatouille:

• Add the diced tomatoes and eggplant to the pan, stirring well.
• Season with salt and black pepper to taste.
• Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.
• Add the sliced mushrooms and cook for another 2-3 minutes, stirring occasionally.

Simmer and Add Cream:

• Pour in the milk cream (or low-fat cream for a lighter version).
• Bring to a gentle simmer, then reduce the heat to low.
• Cover the pan and let it simmer for 10 minutes to allow the flavors to meld.

Incorporate the Zucchini:

• Rinse the salted zucchini slices to remove excess surface salt.
• Add the zucchini to the pan and stir gently to combine.
• Let the ratatouille simmer for an additional 10 minutes, until the zucchini is tender but not overcooked.

Finish Cooking and Garnish:

• Once the vegetables are tender and the sauce has thickened slightly, remove from heat.
• Stir in fresh chopped parsley for added freshness.
• Sprinkle the grated Parmesan cheese generously over the top, allowing it to melt into the dish.

Serve:

• Serve hot, spooned over rice, quinoa, or pasta.
• Alternatively, enjoy it on its own with a side of crusty bread.