Ratatouille

1/3 cup coconut oil
8 cloves garlic, smashed
1 onion, sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon fennel seeds
1/8 teaspoon ground coriander seeds
1 small eggplant, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
3/4 pound cherry tomatoes
Kosher salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the garlic, onion, oregano, tarragon, thyme, parsley, fennel seeds and ground coriander and cook, stirring, until soft. Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.