Prep the vegetables: Dice the eggplant, slice the zucchinis, chop the bell peppers, and mince the garlic. Thinly slice the onion and dice the tomatoes.

Salt the eggplant: Sprinkle diced eggplant with salt and let sit for 10 minutes to draw out bitterness. Rinse and pat dry.

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened and fragrant.

Cook the vegetables: Add bell peppers and cook for 5 minutes. Stir in eggplant, zucchini, tomatoes, thyme, rosemary, and bay leaf. Season with salt and pepper.

Simmer the stew: Reduce heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally, until vegetables are tender.

Adjust seasoning: Taste and adjust salt and pepper as needed. Remove the bay leaf.

Garnish and serve: Sprinkle with fresh basil leaves and serve warm with crusty bread or over rice.