Preheat oven to 375° F (190° C)
Thinly slice all the vegetables, preferably with a vegetable slicer or mandoline, for ease.
Sprinkle salt over eggplant and let stand for 20 minutes. Rinse and pat dry.
Spread pasta sauce over a 10 inch round baking dish. Add water and olive oil and mix well. Sprinkle with onions, garlic, salt, pepper. Combine well.
Arrange sliced vegetables around the pan, alternating colors, starting at the outer edge of the dish and working towards the center.
Drizzle vegetables with the remaining 3 tablespoons of olive oil. Sprinkle with basil, thyme, salt and pepper.
Cover dish with parchment paper cut to fit inside the dish.
Bake for around 45 minutes, or until vegetables are tender.
Serve with grated vegan Parmesan cheese, if desired, and over pasta, rice or with crusty bread.