Rinse eggplant and zucchini, trim ends and cut into 1.5 cm (approximately 1/2 inch) cubes.
Rinse and halve peppers, remove seeds and ribs and dice.
Blanch tomatoes briefly in boiling water, rinse with cold water, then peel, quarter, core and dice.
Peel and chop onions and garlic. Sauté onions and garlic in olive oil. Add remaining vegetables and sauté. Season with salt and pepper. Deglaze with broth and mix in thyme. Simmer over low heat, stirring occasionally, 8-10 minutes. Season to taste, arrange on warmed plates and serve garnished with basil.