1/3 cup plus (1/2 cup) extra-virgin olive oil (divided)
1 pound small Italian eggplants (cut into 1-inch cubes)
1/2 pound zucchini (cut into 1-inch sections)
3 anchovy fillets (finely minced)
2 medium cipollini onions (finely chopped)
3 cloves garlic (finely chopped)
1/4 cup chopped fresh Italian flat leaf parsley
1/2 bunch fresh basil leaves (coursely chopped)
4 sprigs fresh thyme (leaves only)
2 pounds heirloom tomatoes (coarsely chopped)
1 dried chile pepper (serrano or similar variety)
  dash balsamic vinegar
  Salt and freshly ground black pepper