Start by washing and dicing the eggplant, zucchini, bell peppers, and tomatoes into uniform cubes.

Heat a large skillet over medium heat and add olive oil. Sauté the chopped onions for about 5 minutes until translucent.

Add minced garlic and cook for another minute until aromatic.

Add diced eggplant to the skillet and stir to coat with oil. Cook for 7-8 minutes until softened and browned.

Incorporate chopped zucchini and bell peppers. Sauté for another 5-6 minutes until the bell peppers are tender.

Fold in diced tomatoes, season with salt and pepper, and let it simmer for 10-15 minutes on low heat.

Sprinkle in fresh thyme and basil, stir gently, and allow it to cook for an additional 5 minutes.

Taste and adjust seasoning if necessary. Serve warm, either with crusty bread or over cooked pasta.