Place eggplant in colander, sprinkle w/ salt and let stand for at least 1 hour or up to three. Rinse the eggplant well under running water to remove the salt and spread it in an even layer on a triple thickness of paper towels. Press firmly on the eggplant with your hands until the eggplant is dry and feels firm and compressed.

Heat oven to 500 degrees. Toss the eggplant, zucchini and two tablespoons of the olive oil together in a large bowl. Spread on a baking sheet large enough to accommodate all of the veggies in a single layer (otherwise they get steamed as opposed to roasted). Sprinkle with salt to taste and roast, stirring every 10 minutes, until well browned and tender, 30 – 40 minutes. Set the eggplant and zucchini aside.

Meanwhile, heat the remaining 2 tbsp of olive oil in a large pot over medium heat. Add the onion and cook until soft and golden brown, 15 to 20 minutes.

Add the garlic and red pepper flakes. Cook until fragrant, about 30 seconds.

Add the tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add the roasted eggplant and zucchini, stirring gently until heated through, 5 minutes. Stir in the parsley, basil and thyme.