Ratatouille Brisket

Name: Ratatouille Brisket
Ingredients: 4 to 5 pounds second cut brisket, rinsed and dried very well with paper towels; 3 tablespoons Manischewitz Potato Starch; 5 tablespoons extra virgin olive oil, divided; 2 onions, halved and chopped into 1/4 -inch slices; 1 large eggplant, about 1 pound, cut into 1/2-inch pieces; 1/2 pound zucchini, cut into 1/2-inch pieces; 3 cloves garlic, roughly chopped; 1/4 cup Tuscanini Tomato Paste; 1 cup Tuscanini Crushed Tomatoes; 2 cups water, or more as needed; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 basil leaves, finely chopped; 1/4 cup Italian flat parsley leaves, chopped; 2 cloves garlic, crushed