Pre-heat oven to 180°C.
Fry the onion, capsicum, eggplant and chilli in the olive oil.
Add in the passata, garlic, thyme and paprika and simmer for 10 minutes.
Stir-in the tuna.
Transfer tuna and vegetable mixture to a lined baking tray.
Mix the ricotta and parmesan together with some pepper.
Layer ricotta mixture on top of the tuna mix.
Follow with a layer of zucchini slices on top, sprinkle with extra parmesan and paprika and bake for 20-25 minutes.