2-3 garlic cloves
Feel free to play around with the amounts of veggies. Whatever you feel are good proportions will probably be delicious.
Cut up everything into small pieces. Smaller pieces = tastier ratatouille. Salt the eggplant to draw out the bitterness. Put a pot on the stove (large enough to fit everything) and saute the onion and peppers in it with a generous amount of olive oil for 8-10 minutes or until the veggies begin to get tender.
Add the garlic for another two minutes. The throw everything else in! (told you it was an easy one). Add salt and pepper to taste. If you have enough, you can set half of the chopped basil aside and garnish each dish with it when you serve them.