To make ratatouille:

1. Heat olive oil in a large skillet over medium high heat, add onions and carrot, stir and cook until tender, about 3-5 minutes. Add garlic and cook for another 30 seconds. Transfer mixture to a bowl .
2. Add eggplant to a skillet and stir occasionally, until golden, about 5-7 minutes, transfer to carrot mixture.
3. Add zucchini to pan, stir occasionally until tender, about 2-4 minutes, then transfer to carrot mixture. Add tomatoes and marjoram to pan and cook just until tomatoes blister, then transfer to carrot mixture. Set aside and keep warm.

To cook halibut:

1. Add halibut . cook for about 7-9 minutes on each side or until golden brown and halibut is cooked through. Serve with ratatouille as cut pieces or slightly shredded and mixed in with ratatouille over pasta