In a sauce pan on medium high heat, add Oil, allow to get hot. Add a portion of the Eggplant, Zucchini and Peppers, such that they are a single layer. Lightly season with Salt Pepper, and Garlic Plus. Sauté for 5 minutes, for each batch, (until golden). Spoon the cooked Vegetables into a large bowl, set aside. Try to leave as much Oil behind in the pan as possible, add more Oil if required.

To the pan, add the Onion, and Thyme with another drizzle of oil, if required. Sauté for 10 minutes, or until softened and golden. Add Garlic sauté for 30 seconds more.

Add Tomatoes, Balsamic, Salt, Pepper and Thyme to the pan, deglaze the pan. Bring to a simmer, cover, simmer for 30 minutes.

Return the cooked Vegetables to the pan, mix well.

Mix well, uncover the pan, bring to a simmer, simmer for 30, or until reduced, sticky and sweet.

Add Basil, and Lemon Zest, mix well. Serve with a hunk of bread or steamed Rice.