In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté them for about 5 minutes until they turn translucent.

Stir in the minced garlic and continue cooking for an additional minute.

Add the chopped bell pepper into the pot, stirring well with the onions and garlic. Sauté for another 3-4 minutes until the peppers begin to soften.

Incorporate the eggplant cubes and cook for about 5 minutes, stirring occasionally until tender.

Stir in the diced zucchini and cook for another 3 minutes, gently mixing everything together.

Add the peeled and diced tomatoes, along with the vegetable broth and water. Mix everything thoroughly.

Sprinkle in the dried thyme, dried basil, and optionally, crushed red pepper flakes. Season with salt and black pepper to taste.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes.

Taste the soup and adjust the seasoning as needed. For a smoother texture, blend the soup to your preferred consistency.

Ladle the warm soup into bowls and garnish with the freshly chopped basil leaves before serving.