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1
Preheat the oven to 400F/205C.
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2
Combine cubed eggplant and zucchini in a large bowl with 1/2 of the thyme and 1/2 cup of the olive oil, season with salt and pepper and toss to coat the vegetables completely.
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3
Roast in the oven, tossing occasionally for about 30 minutes. You want them to have a bit of golden color but not be charred. Depending on the size of your oven, you might need to do this in batches. I have a small European oven, so I needed to do three. After cooking, the eggplant and zucchini will reduce to less than half, so don't worry.
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4
In a large dutch oven, heat the remaining olive oil over medium-high heat. Once the oil is hot, but not smoking, add the onions and let cook for about 3 minutes till soft, then add the garlic and cook one minute more till fragrant.
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5
Next, add the tomatoes and peppers, cook until the tomatoes are soft about 6 - 8 minutes.
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6
Then add the roasted eggplant and zucchini
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7
Of the sliced basil and the rest of the chopped thyme. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasional for about 30 minutes to all the vegetables are soft.
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8
Before serving stir in the parsley and remaining basil, cook for about a minute more to incorporate the herbs and serve. Will keep for up to three days in the fridge, covered.
