Slice the zucchini and eggplant. To prevent them from releasing too much moisture during cooking, sprinkle them with salt and let them sit for 15 minutes. Then, rinse them with water and pat them dry with paper towels.

Chop the onion and mince the garlic.

Slice the carrot and bell pepper.

Dice the tomatoes. For easier peeling, pour boiling water over the tomatoes for a minute, then remove the skins.

Slice the mushrooms.

Heat vegetable oil over medium heat in a large pan or Dutch oven.

Add the chopped onion and cook until softened and translucent, about 3 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the sliced carrot and bell pepper, and cook for another 3-4 minutes, or until slightly softened.

Add the diced tomatoes and eggplant to the pan. Season with salt and pepper to taste.

Stir and cook for 5-7 minutes, or until the tomatoes begin to soften and release their juices.

Add the sliced mushrooms and cook for an additional 2-3 minutes.

Pour in the milk cream (or low-fat cream).

Bring the mixture to a simmer, then reduce heat to low, cover the pan, and simmer for 10 minutes, allowing the flavors to meld.

After 10 minutes of simmering, rinse the previously salted zucchini slices to remove any excess surface salt.

Add the zucchini to the pan and stir gently to combine.

Continue to simmer for an additional 10 minutes, or until the zucchini is tender-crisp and the sauce has thickened slightly.

Remove the pan from the heat and stir in chopped fresh parsley.

Sprinkle the grated Parmesan cheese over the top.

Serve the ratatouille hot, spooned over rice, quinoa, or enjoyed on its own.