In a large skillet, cook the onion and the garlic in 2 tbsp of the oil over moderately low heat, stirring occasionally, until the onion is softened.

Add the remaining 3 tbsp oil and heat it over moderately high heat until it is not 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 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, thyme, coriander, fennel seeds, and salt, and add pepper to taste. 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.