Rustic Ratatouille

I recently watched Anthony Bourdain's Into the Fire and Ratatouille (the movie) immediately afterwards. Watching both back to back is great since they both detail exactly how a kitchen is run in a weirdly similar fashion. Unsurprisingly, Bourdain is mentioned in the Ratatouille credits so I'm assuming he had something to do with that. Any who - watching both episodes inspired me to make (surprise, surprise) ratatouille. In the movie, Remi make a bayardi which I feel does not have the complexity of flavor as a ratatouille. I've made ratatouille in the past, but there's always issues with mine, so I decided to tweak the recipe a little. In the past I cut the veg into 1 inch or 1/2 inch dices, but I decided to make the dices much bigger this time around. Also, I cooked the eggplant separately, since that usually turns to mush or is the opposite and is spongy. Below are my results and they came out surprisingly good - meaty, sweet, and juicy vegetables. I steamed catfish for the protein and it made for a ridiculously satisfying meal.

Ingredients
1 medium Eggplant cut into 2 inch dices
2 small Zucchini cut into 2 inch dices
2 small Yellow Squash cut into 2 inch dices
3 Plum Tomatoes cut into 2 inch dices - seeded
1 yellow onion sliced 1 inch thick
3 garlic cloves thinly sliced
1 cup Olive Oil
1/2 cup White Wine
1 tbsp Fresh Thyme Leaves (or pinch of dry)
Fresh Basil Leaves
3/4 pound catfish fillet skin removed (make sure this is the freshest)
Sea Salt and pepper
Slices of multigrain bread

1) Over medium heat, cook the eggplant in 1/4 cup olive oil in a large sautee pan. Add salt and pepper. Brown the eggplant lightly on both sides (maybe 3-5 minutes). Add 1/2 the wine, lower the heat and cover for 3-5 minutes. Taste the eggplant. It should almost be cooked all the way through - and slightly spongy. If not, continue cooking until you get to that point. Remove eggplant.
2) Remove all but 2 tbsp of oil and return heat to medium. Add zucchini, yellow squash, and onions. Add salt, pepper, and thyme. Brown on both sides.
3) Add garlic and tomato. Cook for another 2 minutes. Make sure to scrape the brown bits (fond) on the bottom of the pan.
4) Add eggplant back and gently stir everything together. Lay fish on top. Salt, pepper, and drizzle olive oil on both sides of the fish. Add white wine, tomato seeds, and some fresh basil (reserve some for later). Reduce heat to low. After 10-12 minutes, check the fish - it should be moist and flaky.
5) Toast the bread with olive oil, salt, and pepper (toaster oven or oven only please).
6) To serve, make sure to get a bit of everything in the bowl. Top with fresh shredded basil and the remaining olive oil. Eat with the toasted bread. Or...you could toss it with pasta which is a favorite of mine...or toss it with rice pilaf. Buono Appettito!