Instead of a bouquet garni, which you remove after cooking, flavor your ratatouille with 1 cup of loosely packed, chopped herbs. Include parsley, oregano, thyme, sweet basil, lemon basil, and/or Thai basil. Rosemary might be too strong, but maybe not. Try a few tender leaves and see what they taste like. Strip all the leaves from the stems and roughly chop the larger ones. Stir in the herbs after the ratatouille is finished and then let it sit for at least an hour.