Dice all vegetables (except asparagus) into ¾” inch chunks.
Sauté the veggies in olive oil one at a time (in order of hardness) in a medium pan over medium heat. Season each round of veggies with a pinch of salt and a crack of black pepper to taste. It is best to start with the Eggplant & Zucchini, then the Bell Peppers, Onion and finally Tomato. When cooking the tomato, add 4-5 cloves roughly chopped garlic & a splash of white wine to the pan. Cook until the alcohol has evaporated.
As each vegetable finishes cooking, add it to a large pot over low heat. Add olive oil to keep the veggies from burning or going dry.
When all the vegetables are added to the large pot, add about a third of a bottle of white wine, and two tablespoons of tomato paste. Add the chopped fresh oregano & thyme to the pot, and a pinch of dried Greek oregano. Optionally add a pinch of hot chili flakes and stir well.
Let the vegetables stew in the wine/oil sauce for about 20-25 minutes over low heat. If the mixture looks too dry, add more olive oil.
In the medium pan you sautéed the vegetables with, cook a handful of trimmed asparagus with olive oil over medium-low heat. Cook until fork tender.
About 5 minutes before the vegetables are done stewing, lightly brown some sliced Capital garlic sausage in a pan with a drizzle of olive oil.
In a large serving dish, layer the stewed vegetables, a sprinkle of freshly chopped basil, the grilled sausage, and top with asparagus in a crisscross fashion.