Set up a large pot over medium high heat on the stove and heat up the oil. Add in the onion and garlic and sautée until onions are softened and translucent, around 5 minutes. Add in the crushed tomatoes, tomato paste, balsamic vinegar, oregano, basil and thyme. Reduce heat to medium low and leave to simmer for 30 minutes, stirring occasionally.
Preheat oven to 400°. Pour the tomato sauce into the bottom of an ovenproof baking dish (around 2 inches deep, 11 inches in length and 8½ inches in width). Line up the vegetables and arrange them evenly around the dish then place the fresh thyme and oregano in between. Bake for 40 minutes, check at the 30 minute mark and if the tops of the vegetables are browning place a large piece of foil over for the last 10 minutes. Optionally serve with fresh basil
Recipe by Love from the Land at https://www.lovefromtheland.com/ratatouille/