====== Ingredients ======

None of the quantities are critical.

  *     1 onion, sliced thin
  *     2 garlic cloves, minced
  *     5 tablespoons olive oil
  *     a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  *     1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
  *     1 red bell pepper, chopped
  *     3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
  *     1/4 teaspoon dried oregano, crumbled
  *     1/4 teaspoon dried thyme, crumbled
  *     1/8 teaspoon ground coriander
  *     1/4 teaspoon fennel seeds
  *     3/4 teaspoon salt
  *     1/2 cup shredded fresh basil leaves


====== Preparation ======


  - In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. 
  - Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. 
  - Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. 
  - Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. 
  - Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.
  - Stir in the basil and combine the mixture well. 

The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

====== References ======

http://www.epicurious.com/recipes/food/views/ratatouille-12164