1.In medium saucepan of boiling, salted water, cook pasta, uncovered, until tender; drain.
2.Meanwhile, in a large bowl, combine zucchini, capsicum and eggplant with half the oil; season. Cook vegetables on heated oiled grill plate (or grill, barbecue or grill pan) until browned both sides and tender. Cut into small pieces.
3.Preheat oven to 200°C. Oil 22cm springform tin; line base and side with baking paper. Stand tin on oven tray.
4.Heat remaining oil in large saucepan; cook onion and garlic, stirring, until tender. Add undrained tomatoes; bring to the boil. Simmer, uncovered, 2 minutes. Remove from heat, stir in tuna, basil, vegetables and pasta; season to taste. Cool slightly; stir in eggs. Pour mixture into tin. Sprinkle with breadcrumbs and cheese.
5.Bake pie about 50 minutes or until browned and set. Stand 20 minutes before serving.
Pie is best left to cool completely before slicing.Note