Prepare the Sauce:

o In a medium bowl, combine the crushed tomatoes, olive oil, apple cider vinegar, minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder. Stir well to combine and set aside.

Prepare the Vegetables:

o Preheat your oven to 375°F (190°C).

o Wash and slice the onion, zucchini, eggplant, and tomatoes into thin, uniform rounds. This will ensure that the vegetables cook evenly.

Assemble the Ratatouille:

o Spread about half of the prepared tomato sauce evenly on the bottom of a round or oval baking dish.

o Arrange the sliced vegetables in the dish, alternating between zucchini, eggplant, onion, and tomato slices, to create a colorful spiral pattern. Continue until the dish is filled.

o Drizzle the remaining tomato sauce over the top of the arranged vegetables, ensuring they are lightly coated.

Bake the Ratatouille:

o Cover the baking dish with a piece of parchment paper, gently pressing it down to keep the vegetables in place.

o Bake in the preheated oven for 40-45 minutes, or until the vegetables are tender and cooked through. The sauce should be bubbling, and the vegetables should be soft but still hold their shape.

Garnish and Serve:

o Remove the Ratatouille from the oven and let it cool for a few minutes.

o Garnish with additional fresh basil leaves before serving.

o Serve the Ratatouille warm or at room temperature, with crusty bread, over pasta, or as a side dish to your favorite protein.