Wash and chop your vegetables: Dice 1 eggplant, 2 zucchinis, 1 bell pepper of each color, and 2 ripe tomatoes into bite-sized pieces. Slice 1 onion and mince 3 cloves of garlic. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and minced garlic, sautéing for about 5 minutes until translucent and fragrant.

Add the diced eggplant and bell peppers to the skillet. Cook for 8-10 minutes, stirring until the eggplant softens.

Stir in the chopped zucchini and tomatoes along with 1 teaspoon of dried thyme and a bay leaf. Cook for an additional 5-7 minutes until the zucchini softens.

Reduce heat to low and cover the skillet. Allow to simmer for 15-20 minutes, stirring occasionally and removing the bay leaf before serving.

Just before serving, stir in chopped basil and adjust seasoning with salt and cracked pepper. Let rest for a few minutes before enjoying.