Preheat your oven to 350°F (175°C) and grease a 6"x9" baking dish with extra virgin olive oil.

Combine the crushed tomatoes, extra virgin olive oil, apple cider vinegar, minced garlic, fresh basil, and herbs de Provence in a mixing bowl. Add salt, black pepper, and chili powder; stir until well blended.

Pour the tomato mixture into the greased baking dish, spreading it evenly across the bottom.

Thinly slice the sweet or red onion, zucchini, Japanese eggplant, and Roma tomatoes to about 1/4 inch in thickness.

Layer the sliced vegetables on top of the tomato base in an alternating pattern, leaning them slightly against each other.

Optionally, lightly brush the tops of the layered vegetables with extra virgin olive oil.

Bake for approximately 60 minutes until the Ratatouille is bubbling and vegetables are tender.

Let cool slightly before serving hot or cold. Garnish with additional fresh basil if desired.