Prepare the vegetables: slice the Eggplant and Zucchini into 1/2-inch rounds, core and thinly slice the Red Bell Pepper and Yellow Bell Pepper, thinly slice the Onion, dice the Tomato, and mince the Garlic.
Place the eggplant slices in a colander, sprinkle with Sea Salt and let sit for 15–20 minutes to draw out any bitterness; then rinse and pat the eggplant dry with paper towels.
Heat a generous splash of Extra-Virgin Olive Oil in a large, wide skillet or sauté pan over medium heat.
Add the sliced Onion and minced Garlic to the pan and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add the sliced Red Bell Pepper and Yellow Bell Pepper and cook until they begin to soften, about 5–7 minutes.
Stir in the drained eggplant and the Zucchini and cook until the vegetables start to brown and soften, another 8–10 minutes.
Add the diced Tomato, a few sprigs of Thyme, and the Bay Leaf; season with freshly ground Black Pepper and more Sea Salt to taste. Reduce the heat to low and simmer, uncovered, for 20–25 minutes until the mixture is saucy and the vegetables are tender.
Remove and discard the Bay Leaf. Stir in torn Basil leaves and finish with an extra drizzle of Extra-Virgin Olive Oil. Taste and adjust seasoning if needed.
Serve warm as a side dish, over grains, or with crusty bread for a simple, satisfying meal.
