Wash and chop eggplant, zucchini, bell peppers, and onion into half-inch cubes. Preheat oven to 375°F (190°C). Finely chop garlic.

In a large skillet, heat olive oil over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and cook for another minute.

Add eggplant and bell peppers; cook for 5-7 minutes until they soften.

Mix in zucchini and chopped tomatoes. Stir to combine and let simmer for about 10 minutes.

Season with salt, pepper, and fresh thyme. Stir in fresh basil just before serving.

Serve warm drizzled with olive oil and topped with Parmesan cheese or fresh basil leaves.