Place olive oil in a dutch oven or small stock pot. Warm pan to medium and add onion, garlic and bay leaf. Stir for a few minutes to evenly cover veggies with oil and slightly soften.

Add eggplant and stir for 7-8 minutes. Stir in zucchini, red pepper, tomato, and salt. Turn down to medium low and simmer with lid on about 10 minutes.

Stir in basil, red wine vinegar, and thyme.