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Ingredients:

For the Sauce:
2 tablespoons olive oil 
1 small onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
2 tomatoes, peeled and chopped
1 tablespoon tomato purée
1 teaspoon fresh thyme or ½ teaspoon dried thyme)
2 tablespoons fresh basil 
Salt and pepper to taste

For the Vegetables (thinly sliced):
1-2 medium aubergine (eggplant)
1-2 courgette (zucchini)
1-2 yellow courgette (yellow squash)
3-4 medium tomatoes

For the Herb Seasoning:
1-2 tablespoon olive oil
2 tablespoons fresh basil 
1/2 teaspoon fresh thyme leaves
1/2 clove garlic, minced
Salt and pepper to taste

To Serve:
Fresh parsley, chives, some sauce
some of olive oil

Instructions:
Sauce:

Put tomatoes, red bell pepper, yellow bell pepper on a baking sheet with some olive oil. Roast the vegetables at 200°C/400°F for 20-30 minutes, until the skin of the tomatoes and peppers blisters and begins to blacken slightly. Once roasted, let the vegetables cool slightly. Remove the seeds from the bell peppers. Peel off the skin from the tomatoes and peppers. 

Heat 2 tbsp olive oil in a pan. Sauté 1 finely chopped onion for 5 minutes. Add 2 minced garlic gloves. Stir 1 tbsp tomato purée, thyme, salt and pepper. Simmer for 10-15 minutes. Blend everything together with the roasted bell peppers and tomatoes. Spread it in the bottom of a baking dish or iron pan.

Prepare the vegetables:
Preheat oven to 180°C / 360°F. Thinly slice 1 aubergine, 1 courgette, 1 yellow and 2 tomatoes. 

Arrange the slices in an alternating spiral over the sauce. Season with salt. 


Season and bake:

Mix 1 tbsp olive oil, fresh basil, thyme, minced garlic, salt and pepper. Drizzle over the vegetables. Cover with aluminum foil / parchment paper and bake for 1h, or until vegetables are tender. 


Garnish with fresh parsley, chives, some sauce and olive oil.