Ratatouille Seafood Chowder

Name: Ratatouille Seafood Chowder
Ingredients: Half of Protean Ratatouille, recipe follows; 1/2 teaspoon dried fennel seeds; 1 cup tomato juice or fish stock; 1 1/2 pounds seafood like peeled and deveined shrimp, scallops or monkfish cut into 1inch cubes; Generous handful of chopped Italian parsley leaves.; Salt and pepper; 2/3 cup extra virgin olive oil; 4 red bell peppers, cored, seeded and cut into fine julienne; 2 onions, finely sliced; (3 medium size) 2 pounds of egg plant, scrubbed clean; 4 cloves garlic, finely sliced; 28 ounces can plum tomatoes, drained and chopped (or 8 vine ripened tomatoes, peeled and seeded and chopped); 1 teaspoon dried thyme or sprigs of fresh thyme; 2 medium zucchini (1 pound), scrubbed clean; 2 medium yellow squash (1 pound), scrubbed clean; Salt and freshly ground black pepper