Heat the olive oil in a large pot over medium heat.

Add the chopped onions and garlic to the pot and sauté until the onions are soft and translucent.

Add the diced eggplants, zucchinis, and red bell peppers to the pot and stir to combine.

Add the chopped tomatoes and fresh thyme to the pot and stir to combine.

Reduce the heat to low and cover the pot.

Allow the vegetables to cook slowly over low heat for 30-40 minutes, stirring occasionally.

Once the vegetables are soft and tender, remove the pot from heat.

Season the dish with salt and pepper to taste.