1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
Salt
6 tablespoons extra virgin olive oil, plus more for serving
2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
1 medium yellow onion, finely chopped
1 red, orange or yellow bell pepper, cut into 1/4-inch dice
5 large cloves garlic, chopped
5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme, plus more for serving
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil