Heat EVOO, 4 turns of the pan, in a large, deep skillet over medium-high heat. Add mushrooms and brown, 10-12 minutes. Add thyme, zucchini, peppers, onions, garlic, chili pepper or flakes, salt and pepper, partially cover and cook 7-8 minutes more, stirring occasionally. Add paste and stir until fragrant. Add wine, if using, reduce by half; add stock and tomatoes, breaking them up with wooden spoon. Bring to a bubble then reduce heat to a low simmer. Stir in basil, reduce 30 minutes, until tomatoes broken down and sauce thickens a little.