Serves 4.

Ingredients:

• 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, coarsely chopped (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 occasionally, 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 one day in advance, kept covered and chilled, and reheated before serving.