Heat EVOO in a large pot over medium to medium-high heat. Add peppers, zucchini, eggplant, carrot, onion and garlic. Season with thyme, rosemary, salt and pepper. Cook, partially covered, for 7-8 minutes, stirring occasionally. Add tomato paste and stir to combine. Add stock and tomatoes. Break up tomatoes with wooden spoon or potato masher, bring sauce to bubble, add basil and reduce the sauce over low heat for 30 minutes.