3 tablespoons good-quality olive oil, plus more as needed
1 small zucchini, cut into 1/2-inch pieces
1 small eggplant, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1 yellow pepper, cut into 1/2-inch pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon tomato paste
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1 tomato, skinned (see Cook's Note), seeded and cut into 1/2-inch pieces
Salt and pepper
1 bunch fresh basil, leaves cut into chiffonade, for garnish
To skin a tomato, score an "x" in the bottom of a tomato, then place in a pot of simmering water until you start to see the skin pull away at the edges, 20 to 40 seconds. Transfer the tomato to a bowl of ice water. You should be able to pull the skin off easily.
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