Large dice the eggplant and set aside for later in the recipe.
In a large skillet, heat 2 tsp of olive oil over medium-high heat and saute peppers, onions, and garlic, stirring often until a little softened. About 5-7 minutes. Remove from skillet.
Using same skillet add 2 tsp of olive oil and saute eggplant, stirring often for about 5 minutes. Transfer to same bowl as peppers and onions.
Add remaining olive oil to skillet and saute zucchini for about 5 minutes stirring often.
Add eggplant and pepper mixture back to skillet with zucchini. Season with salt and pepper, and add the oregano and thyme. Stir to combine. Reduce heat to medium-low, cover and let cook for 10 minutes, stirring occasionally.
Deglaze with vegetable broth, stirring up the vegetables and scrape any bits off the bottom of the pan using a spoon. Add tomatoes stirring in, cover, and let it finish cooking another 8-10 minutes.