Provençal Ratatouille Recipe

Name: Provençal Ratatouille Recipe
Ingredients: 3 cups 1/4-inch diced summer squash, such as zucchini and yellow squash (about 4 small or 2 medium squash); 3 cups 1/4-inch diced Italian eggplant (about 1 medium eggplant); Kosher salt and freshly ground black pepper; 3/4 cup (12 tablespoons) extra-virgin olive oil, divided, plus more as needed; 3 cups 1/4-inch diced yellow onion (about 3 medium onions); 6 medium cloves garlic, minced (about 2 tablespoons); 3 cups 1/4-inch diced red and yellow bell pepper (about 4 large peppers); 2 cups pureed canned whole tomatoes, with their juices, from 1 (28-ounce) can (see note); 1 bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine (see note); Chopped fresh parsley leaves and tender stems, for garnish (optional)