An unusually satisfying ratatouille

Things that were cheap(ish) at the West End markets on Saturday included eggplants, tomatoes, capsicum and okra.  There were a couple of zucchini at home.  And a tube of this:

which I am finding is a much more handy way of having basil flavour ready to add to cooking, rather than buying a bunch of fresh basil leaves, using a third of then, and the rest rot away before getting to use them again.

All of this (save for the okra) suggested ratatouille, which can be a bit hit or miss in terms of flavour.  But I found this recipe, Southern Ratatouille, and it worked well.  I had no "poblano pepper" of course, so a teaspoon of chilli flakes substituted.  

• 1 tablespoon extra-virgin olive oil
• 2 small zucchini, sliced 1/2 inch thick
• 1 eggplant (about 1 pound), cut into 1-inch cubes
• 1 medium onion, chopped
• 1 small poblano pepper, chopped
• ½ red bell pepper, chopped
• 1 pound okra, stem ends trimmed
• 3 large tomatoes, seeded (see Tip) and chopped
• ¾ cup water
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 cloves garlic, finely chopped
• ½ cup chopped fresh basil

The garlic (minced through a garlic crusher) goes in last and doesn't get cooked out like it usually does, I think that might account for a significant part of the deeper flavour.