Combine olive oil, eggplant, zucchini, and garlic in a large bowl. Season.
Sauté eggplant and zucchini on a hot skillet without browning too much.
Lay eggplant and zucchini on a paper towel after cooking. Place tomatoes on a paper towel and refrigerate for 20 minutes.
Melt butter in a skillet and sauté mixed vegetables with fresh oregano and thyme. Season.
Poach bell peppers in a small saucepan with garlic and white wine. Cook for 20 minutes, until dry. Crush using a hand blender and incorporate cream. Season.
Layer eggplant and zucchini mixture with mixed vegetables. Top with mozzarella di bufala and bell pepper coulis. Serve.