Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.;
Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve;
Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve.
Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove.
To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue.
Recipes adapted from Rick Moonen, Executive Chef, Oceana