Place the eggplant in a bowl, cover with salted water, let soak 30 minutes. Rinse, drain, and dry.
Preheat the oven to 400 F.
Combine all vegetables in a large bowl. Add the oil and other ingredients, and gently toss to coat.
Spread the mixture in a roasting pan and bake for 1 hour, then gently stir and bake 30 minutes or more, until vegetables are very soft.
If possible, let finished ratatouille sit for 1 hour - overnight for flavors to mellow. Remove bay leaf before serving.
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