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Preheat the oven to 375°F (190°C).
Arrange the eggplant, zucchini, and tomato slices on separate baking sheets. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes, or until slightly softened.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
Add the bell peppers, thyme, oregano, and smoked paprika. Cook for another 5 minutes.
Pour in the vegetable broth and simmer for 10 minutes, until the peppers are tender.
Arrange the roasted vegetable slices in a baking dish, layering them with the cooked pepper mixture.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the vegetables are tender and slightly caramelized.
Garnish with fresh basil leaves before serving.