In a large pot, heat 2 tbsp of extra virgin olive oil. Season eggplant with salt and pepper, add it to the pot, and cook for about 2 minutes, stirring occasionally until golden brown spots appear. Transfer to a large bowl.
Add an additional 2 tbsp of extra virgin olive oil to the pot. Season zucchini or summer squash with salt and pepper, add it to the pot, and cook for about 2 minutes, stirring occasionally until golden brown spots appear. Transfer to the bowl with the eggplant.
Reduce the heat to medium. Add the remaining 1 tbsp of extra virgin olive oil. Season onion with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until softened and just beginning to brown. Add the garlic, thyme, and bay leaf, and cook for about 30 seconds until fragrant. Add the tomatoes and bell peppers. Add the cooked eggplant and zucchini and gently stir to combine.
Bring to a simmer, then turn the heat down to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces and longer cooking times will break the vegetables down into a silky stew.
Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil. ENJOY!
Servings 0