Arrange peppers, tomatoes and whole garlic cloves on baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Give the veggies a good toss to evenly coat and transfer to the oven. Roast until tender and skins are blackened, turning occasionally, about 10 minutes. Place the veggies in a bowl and cover tightly with plastic wrap. Allow to steam for 10 minutes.
While the veggies are roasting, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the eggplant, zucchini, onion, thyme, some salt and pepper to the pan, and cook until the veggies are tender, 5-6 minutes. Keep the ratatouille warm until the soup is ready.