1.Preheat oven to 220°C/425°F.
2.Combine eggplant, capsicum, onion and oil on baking-paper-lined oven tray; roast about 30 minutes or until vegetables are browned lightly.
3.Combine roasted vegetables, thyme, paprika, pepper, juice and the water in medium saucepan. Bring to the boil; reduce heat, simmer, uncovered, about 10 minutes or until jam is thickened. Season to taste.
Smoked eggplant and capsicum jam can be tossed through pasta, spread on pizza bases, or served as side dish to chicken, lamb or fish.Note