1. Prep the eggplant: Dice eggplant into ¾-inch cubes, lightly salt, and let rest in a colander for 10 minutes to reduce bitterness. Pat dry with paper towels.

2. Sauté aromatics: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.

3. Cook vegetables in stages: Add eggplant and cook for 5-6 minutes, stirring occasionally, until it begins to turn golden. Add bell peppers and cook for 3-4 minutes until they start to soften.

4. Build the base: Stir in tomato paste and cook for 1-2 minutes to deepen the flavor. Add zucchini, thyme, and black pepper, stirring to combine.

5. Simmer the soup: Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender but not mushy.

6. Add fresh herbs: In the final 5 minutes, tear fresh basil leaves and stir into the soup. Taste and adjust seasoning with salt and additional pepper.

7. Rest and serve: Remove from heat, cover, and let rest for 5 minutes to allow flavors to meld. Drizzle remaining tablespoon of olive oil over the soup before serving. Garnish with fresh basil leaves.