Cut aubergines into slices and season with salt, drain in a colander. Cut the onions into rings, chop the garlic cloves, peel the tomatoes and cut into pieces, cut the bell pepper into strips, cut the zucchini into slices.
Fry the onion rings in oil, then pour in the pepper strips, rinsed and drained aubergines, zucchini and tomatoes one after the other. Stew everything for a few minutes at a time. Then season with herbs (parsley comes in at the very end), add garlic, pour in wine and simmer for 30 minutes over low heat.
You can also serve the ratatouille cold or lukewarm.