Ratatouille by Flavor the Moments

– 4 tablespoons extra virgin olive oil, divided
– 1 onion, peeled, halved and sliced along the lines
– 2 cloves garlic, minced
– 1 medium eggplant or (3) small Japanese eggplant, cut into 1 inch cubes
– 1 red bell pepper, chopped in 1 inch chunks
– 1 yellow bell pepper, chopped in 1 inch chunks
– 2 medium zucchini, cut into 1 inch pieces
– 14 ounces low sodium diced tomatoes
– 1 tablespoon tomato paste
– 1 bay leaf
– 2 sprigs fresh thyme or 1 teaspoon dried
– 1 large sprig fresh rosemary or 1 teaspoon dried
– salt and freshly ground black pepper, to taste
– 1 teaspoon capers
– 1/4 cup freshly chopped basil