1.Quarter capsicums, discard seeds and membranes. Roast under hot grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes; peel away skin, then chop coarsely.
2.Preheat oven to 220°C/200°C fan-forced.
3.Heat oil in large frying pan; cook onion, garlic and thyme, stirring occasionally, until onion softens. Add eggplant and zucchini; cook, stirring, 3 minutes or until browned lightly. Stir in capsicum, sauce and the water. Place mixture in large baking dish. Roast, in oven, 20 minutes or until vegetables are tender. Remove from oven; stir in basil.