foolproofliving

0 Heat olive oil in a large, heavy-bottom pot (such as a Dutch oven) over medium-high heat. Add onion and peppers and saute until softened (8-10 minutes).
1 Stir in the tomato paste and garlic and cook for one more minute.
2 Add eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar. Bring it to a boil, turn the heat down to medium-low, put the lid on and cook, stirring once or twice, for 20-25 minutes or until the vegetables are fully cooked.
3 Off the heat, stir in the apple cider vinegar. Taste for seasoning and adjust accordingly.
4 Garnish with basil, a pinch of red pepper flakes, and an optional drizzle of extra virgin olive oil right before serving.