Sautee the onion, garlic and chopped herbs in olive oil over medium heat. When soft, add bell peppers and cover. Reduce the heat and cook slowly stirring occasionally. When peppers are soft add eggplant, mixing well. Leave uncovered. Add the curry. When the eggplant begins to change color add 2 cups of wine and cover again. Add the diced tomatoes and the tomato sauce. Cover, stirring often. When the eggplant is soft add the zucchini. Cover and cook for another 15 minutes. When the zucchini is tender, remove from heat, uncover and let cool.
Preheat the oven to 375º. Sprinkle halibut medallions with the herbs. Cook medallions on each side for 2 ½ minutes—just long enough to color the fish. Place on a baking tray and set in the oven for 5 minutes.
In the same pan that you cooked the fish, add the chopped shallots, garlic and ginger. Sautee for 3 minutes. Deglaze with 1 cup of wine and reduce until dry. Add the butter, slowly at first. When the butter is melted, strain the sauce and add salt and pepper.
Spoon ratatouille in the center of each plate, place one carrot on the side and top the ratatouille with a halibut medallion. Drizzle of the plate with ginger sauce.