I love making a pot of ratatouille to go with a hearty bread. In this case I had a double chocolate stout dark rye loaf in the oven and wanted to use some more of my quince bounty from the Novaks.
Brown the onions and fennel in a pat of butter. Add the eggplant and quince with a splash of olive oil and cook for ten minutes, stirring frequently. Add the rest of the ingredients - except the thyme - and simmer till everything is softened, another 30 minutes or so. Remove from heat and add minced fresh thyme.