In a large pot with a good lid, heat 1/3 c. olive oil. Cook 2 medium chopped onions until soft. Add 4 cloves minced garlic. Cook for 1 more minute. Stir in 2 eggplants (peeled and cut into cubes), a couple zucchini (cut into cubes), and season with salt and pepper. Add ¾ c. water and simmer until veggies are just beginning to soften, about 5 minutes. Stir in a chopped pepper (make sure your peppers are not hot if you don't care for hot peppers). Simmer until softened. Stir in 2 c. chopped tomatoes and 1 tsp. thyme. Cook until everything is tender, about 15-20 minutes. Remove from heat and add fresh chopped basil, if you like.

Note: You can freeze this.