Begin by preparing your vegetables. Chop one onion, mince two cloves of garlic, and dice one each of red and yellow bell peppers. Slice two zucchinis and one eggplant into bite-sized pieces.

In a large pot, heat three tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic for the last minute.

Add the diced bell peppers and sauté for another 5 minutes, then add the zucchini and eggplant, cooking until softened, approximately 5-7 minutes.

Pour in two cans of crushed tomatoes, a small can of tomato sauce, and four cups of vegetable broth. Stir in one teaspoon each of dried oregano, basil, and thyme, then season with salt and black pepper. Bring to a gentle simmer.

Cover and let cook for at least 30 minutes, stirring occasionally to meld the flavors.

Taste and adjust seasoning as needed. Blend for a smoother texture if desired. Serve hot, garnished with fresh basil leaves and crusty bread.