Pre-heat oven to 220°C. Quarter capsicums, discard seeds, and membranes. Line a large baking tray with foil. Place capsicums on tray, skin side up, on top shelf of oven, roast 30mins., or until skin blisters and blackens. Place capsicums in a plastic bag, 5mins., peel away skin, coarsely chop.
Meanwhile, cook eggplant and zucchini, in a large frying pan, lightly sprayed with oil, over high heat, covered, 5mins., or until vegetables have just blackened. Stir twice during this time. Reduce heat to low, cook further 10mins., vegetables should be just tender.
Remove vegetables from pan and place in a large serving bowl.
Over medium heat, fry onion, garlic, thyme, and paprika, in olive oil, stirring occasionally, until onion softens. Remove from heat and place onion on top of vegetable mixture.
Place capsicum on top of this, stir well. Season with salt and pepper. Serve warm.
For a really satisfying meal, try serving these vegetables with vegetable burgers or a green salad.
This recipe also forms the base of a great pasta sauce. Remove the paprika and try replacing with 1 tsp each oregano and basil. Return cooked vegetables to a large frying pan and simmer for
5-10mins in bottled tomato pasta sauce.