Ratatouille Provençale

600 g eggplant, cut into 2 cm cubes

500 g zucchini, cut into 2 cm cubes

200 g yellow onion, diced

300 g red bell pepper, cut into 2 cm pieces

15 g garlic, minced

800 g tomato, roughly chopped, juices reserved

4 thyme, stems

10 g basil, torn, for garnish

60 ml olive oil, divided

30 ml tomato paste

2 bay leaf

7 ml kosher salt, plus more to taste

2 ml black pepper, freshly ground, plus more to taste