With a large knife smash the garlic cloves until slightly broken. In a large skillet sauté the garlic in 2 tablespoons of the oil over moderately low heat for 5-10 minutes, stirring occasionally. Remove the garlic and discard. Alternatively, use our garlic infused olive oil.
Add the remaining 3 tablespoons olive oil to the pan and increase heat to medium until the oil is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant has softened. Stir in the zucchini and the bell pepper and sauté the mixture for another 10 minutes. Finally, toss in the tomatoes and cook the mixture, for another for 5 minutes, or until the vegetables are tender.
Next, stir in the oregano, thyme, coriander, fennel seeds, salt, and pepper to taste. Continue to cook the mixture for 1 minute. Finally, stir in the basil and garnish with grated cheese.