Peel eggplant, cut into large chunks. Remove sees from peppers, cut into 2.5cm cubes, cut zucchini into rounds, peel and chop onions. Heat 2 tbsp oil in large pan, add onions, crushed garlic and thyme. Cook until onions are transparent, remove from pan. Sauté each of the vegetables separately in pan in remaining oil, add to the onion. Peel tomatoes, cut into wedges, add to other vegetables. Put all vegetables in large pan, season with salt and pepper, bring to boil, reduce heat, simmer uncovered 10-15 mins stirring occasionally.