Cube the medium-large eggplant into bite-sized pieces and sprinkle generously with sea salt. Allow it to drain in a colander for 20 minutes to draw out moisture and bitterness.

In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat until shimmering. Add the prepared eggplant and sauté until tender and golden, about 10 to 15 minutes.

In the same skillet, pour in 1 tablespoon of olive oil and add the medium zucchini, chopped into half-moon slices. Sauté for 3 to 5 minutes, cooking until tender yet still retains a slight firmness.

Add the diced yellow onion and the chopped bell pepper to the skillet. Cook for 5 minutes, stirring frequently until they soften. Add chopped garlic and cook for an additional 2 to 3 minutes until fragrant.

Stir in the diced tomatoes on the vine, followed by a pinch of red pepper flakes and cane sugar. Cook for 8 to 10 minutes until the tomatoes begin to break down.

Return the cooked eggplant and zucchini to the skillet, mix in 1 tablespoon of white wine vinegar and chopped fresh thyme leaves. Season with additional sea salt and black pepper.

Once thickened to your liking, stir in fresh basil. Taste and adjust seasoning if necessary. Serve warm, garnished with torn basil.