Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large saute pan or Dutch over medium heat. Add chopped onion, bell peppers, and Anaheim peppers and saute until softened, about 5-6 minutes. Season with salt and pepper and set aside.

In the same pan, heat another tablespoon oil. Add chopped zucchini and potato and cover the pot. Cook until potatoes begin to soften, about 6-7 minutes. Season with salt and pepper and set aside.

In the same pan, heat another 2 tablespoons oil. Add chopped eggplant and saute until beginning to soften, about 7-8 minutes. Season with salt and pepper and set aside.

In the same pan, heat remaining 2 tablespoons oil. Add garlic and ginger and saute for 1 minute or until aromatic. Add tomato paste, cumin, Szechuan peppercorns, five spice, and turmeric, stirring to combine. Continue to saute until tomato paste is caramelized, about 1-2 minutes.

Add chopped tomatoes and Shaoxing wine. Bring to a simmer and continue to cook until tomatoes break down and soften. Add cooked vegetables, soy sauce and sugar, stirring to combine. Add just enough water to cover partially the vegetables, about 1 cup. Season with salt and pepper. Cover the pot, reduce heat to low, and simmer for 20 minutes.

Meanwhile, make cilantro yogurt sauce. Blend together cilantro, yogurt, lime juice, and garlic until smooth. Season with salt and pepper and set aside.

Remove lid and transfer vegetables to roasting pan and roast for 40-45 minutes or until almost all of the liquid has evaporated. Remove from oven and give ratatouille final seasoning if needed. Transfer ratatouille to serving bowls and drizzle cilantro yogurt sauce on top. Garnish with chopped cilantro and serve with rice or crusty bread.