To make the ratatouille

1. Heat the olive oil in a large deep skillet with a lid. Add the onion and garlic and saute over medium-high for 2-3 minutes
2. Add the tomato paste, 1/2 teaspoon of the salt and pepper. Mix well and cook for an additional 2-3 minutes
3. Add the eggplant, mix well and cook for 4 minutes on medium heat then add 1/2 cup of water. When the water cooks out, add another 1/2 cup of water and let it cook for 4 minutes. (Don't skip this step, this will ensure that the eggplant cooks all the way through).  If the eggplant is not soft repeat the process until it is soft.  Stirring frequently. 
4. Add the zucchini/squash and  bell pepper,  the remaining 1/2 teaspoon of salt, thyme, oregano and red pepper flakes or Aleppo pepper and continue cooking for 8-10 minutes until soft.
5. Add canned whole or diced tomatoes with their juices bring to a boil, reduce the heat, and simmer covered for 30 minutes, or until the veggies are cooked to your liking (see Note 1). 

To make the matza balls

1. In a bowl, mix eggs, oil, garlic powder and salt, if using.  Add one packet of matza ball mix, mix well and place in the refrigerator for 20 minutes.  Do not skip the refrigeration step.
2. Bring 2 quarts of water to a boil. While the water comes to a boil, form the matza balls. 
3. Using 1/4 tsp of matza ball mix, form little matza balls. 
4. Carefully place matza balls into the boiling water and cook covered for 2 minutes.  Reduce heat and simmer for 20 minutes.  The matza balls will double in size.
5. With a slotted spoon, remove the matza balls and carefully place them in the ratatouille.
6. Bring the ratatouille to a boil and cook covered for 10 minutes, making sure you have enough liquid. 
7. Lower the heat and simmer for 30 minutes, until the matza balls from up a little.