In an 11 inch pie plate, or a 9x9 square baking dish, add crushed tomatoes and garlic. Stir until the garlic is evenly distributed in the tomato sauce.
Layer the thinly sliced vegetables in a pattern around the outside of the baking dish. Repeat with another row, until the baking dish is full.
Drizzle the vegetables with olive oil, and then evenly sprinkle the vegetables with salt and herbs de Provence. Season with black pepper to taste.
Preheat the oven to 375º F on the Convection Bake mode. Once the oven is preheated, bake the dish for 40 minutes.
Remove the dish from the oven, and sprinkle the top with parmesan cheese.
Return the Ratatouille to the oven for an additional 10 minutes.
Sprinkle with fresh basil or parsley, if desired, before serving hot.