Step 1

Prepare all the vegetables into medium to large-size dice.

Step 2

Add 2 tablespoons of olive oil to a large rondeau pot over high heat until it begins to smoke lightly.

Step 3

Next, add in the eggplant, gently season with salt, and quickly sauté for 90 seconds, or just until 1 or 2 sides are browned. Set them aside on a plate in a single layer to cool slightly.

Step 4

Pour in 1 tablespoon of olive oil to the pot and once it smokes, add in the zucchini gently season with salt, and sauté for 2 minutes or until 1 or 2 sides is browned. Set it aside on a separate plate in a single layer to cool slightly.

Step 5

Add 1 more tablespoon of olive oil to the pot over medium heat and add in the onions. Gently season with salt and sauté for 4 to 5 minutes or just until they start to turn brown.

Step 6

Turn the heat down to low and continue cooking the onions for an additional 10 minutes or until they are well-browned and tender.

Step 7

Pour in the bell peppers, turn the heat to medium, and cook while stirring for 5 minutes.

Step 8

Stir in the garlic and cook for 2 to 3 minutes or until fragrant.

Step 9

Next, add the tomatoes, sugar, parsley sprigs and leaves, thyme sprigs, salt, and pepper. Stir the ingredients together, add a lid, and cook over low to medium heat for 10 to 12 minutes or until the tomatoes break down and form a thick-like sauce.

Step 10

Add back in the eggplant and zucchini and cook over low to medium heat while occasionally stirring for 5 to 6 minutes. Remove the parsley and thyme sprigs and discard them.

Step 11

Adjust the seasonings with salt and pepper and serve with an optional garnish of fresh thyme leaves and crushed red pepper flakes.