Slice eggplants and zucchini into ¼” thick slices. Coat with oil and salt and grill or pan fry until tender. Cut into 1” bit size pieces and set aside.
Cook pasta according to direction.
Heat the wok and add cooking oil. Add tomato sauce and puree tomatoes. Bring to boil. Add eggplants, zucchini, artichoke heart, basils and fresh thyme. Stir and bring to boil again. Season with salt and sugar as needed. Mix with cooked pasta.