To prepare, roughly chop or mince all vegetables according to ingredient list, but do not mix, keep separate.
In large heavy bottom dutch oven, heat on medium high. Add 3 tablespoons of oil. Add eggplant and cook until tender, stirring only occasionally to allow color to form, about 5 minutes. Remove from pot and allow to rest in separate bowl.
Add remaining 3 tablespoons of oil to pot. Saute onion 3-5 minutes until tender and color forms. Add bell pepper and cook another 5 minutes, stirring occasionally. Add garlic and zucchini and cook another 5 minutes, only stirring every couple of minutes.
Turn heat to low. Add cooked eggplant, tomatoes, basil, thyme, salt and pepper. Stir and increase salt, if desired. Continue to simmer, uncovered, for 30 minutes to an hour.
Top with grated parmesan and serve with a hot crusty bread and/or goat cheese polenta