Prepare all vegetables by cubing eggplant, slicing zucchini and onions, and cutting green peppers into pieces.

Mince garlic and chop fresh herbs (dill and parsley).

Combine all prepared vegetables, garlic, herbs, oregano, tomatoes, capers, vinegar, and pepper in a large pot.

Mix well to ensure even distribution of seasonings.

Cover the pot tightly and cook over low heat, maintaining a temperature just below a simmer, for approximately 45 minutes.

Check for doneness: the ratatouille is ready when the vegetables are tender and easily pierced with a fork.

Drain off any excess liquid from the cooked ratatouille.

Divide the ratatouille into equal portions for serving.