Step 1: Clean and then cut all of the vegetables into about half-inch (1 cm) cubes.
Step 2: Heat up olive oil in one large pan over medium heat (a pot might be better here, as you’ll be adding in the eggplant and zucchini so it should be large) and add onions. Saute until translucent (about 1-2 minutes).
Then, add peppers and cook until they are soft, another 1-2 minutes.
Finally, add in diced tomatoes with all their juices. Keep at medium-low heat and stir occasionally for a few minutes. Then add garlic, salt and pepper to taste. Keep at a low simmer.
Step 3: While tomato mixture is simmering, prepare another pan by heating another dash of olive oil over medium heat. Add zucchini and eggplant cubes.
Saute only until the cubes are lightly browned all around, 2 minutes or so. Remove pan from heat and add this mixture into the other pot, stirring to coat.
Step 4: Add thyme and let everything simmer and stew for 10-15 more minutes, until all the vegetables are tender.
Step 5: Serve warm over rice or pasta, or spoon onto slices of baguette.