Preheat the oven to 425°F.
On one or two baking sheets, toss the eggplant, onion, bell peppers and zucchini with 3 tablespoons olive oil and 1 teaspoon each salt and pepper. Roast for 15 minutes, until browned and softened.
Heat the remaining 2 tablespoons olive oil in a large skillet. Add the garlic and oregano and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper.
Fold the roasted vegetables into the tomato sauce, bring to a simmer and cook for 15-20 minutes, stirring occasionally. Garnish with basil.
Toss the potatoes with the oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with thyme and parsley.
In a small saucepan, combine all of the cider glaze ingredients and bring to a boil. Reduce the heat to low and simmer until reduced by ⅓.
Reduce the oven to 375°F. Heat a grill or large skillet to high heat.
Pat the pork chops dry with paper towels, brush with oil and season with salt and pepper.
Sear the pork chops on each side for 2-3 minutes, until browned. Transfer to a baking sheet and brush with cider glaze. Finish cooking in the oven to reach desired doneness, 15-20 minutes. Let the meat rest for 5 minutes before serving.
Meanwhile, return the remaining cider glaze to a simmer and reduce until syrupy. Brush the cooked pork chops with remaining glaze.
Divide the ratatouille between plates. Top with pork chops and roasted potatoes. Garnish with baby arugula.