Prepare the tomato base

• Heat some olive oil in a frying pan and soften the chopped onion and garlic.
• Add the diced yellow bell pepper and cook until tender.
• Stir in the crushed tomatoes, season with salt, pepper and thyme, and simmer until thickened.

Slice the vegetables

• Slice the eggplant, zucchini and tomatoes into thin, even rounds.
• Spread the tomato sauce in the bottom of a baking dish.

Arrange the vegetables

• Arrange the vegetable slices upright in alternating rows over the sauce.
• Drizzle with olive oil and season with salt, pepper and thyme.

Bake

• Cover with foil and bake until the vegetables are tender.
• Uncover and bake a little longer to brown the top.

Serve

• Let the confit byaldi rest a few minutes before serving.