Slice the eggplants, zucchini, red onions, and red bell peppers into even pieces, around ¼ inch thick.

Finely chop fresh basil and parsley, and combine them in a bowl with minced garlic, olive oil, salt, and pepper.

Preheat your oven to 200°C (390°F).

In a large pan, heat olive oil over medium heat. Sauté the diced red onions and bell peppers for about 5 minutes. Add minced garlic, season with salt, pepper, and thyme, then stir in crushed tomatoes and cook for about 10 minutes.

Spread the tomato sauce evenly in a baking dish. Layer the sliced vegetables over the sauce starting from the outer edge and moving inward.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes.

Once baked, let it rest for a few minutes before serving hot, either on its own or paired with creamy polenta, rice, or rustic bread.