Roast the vegetables for the sauce

• Place the tomatoes and the red and yellow bell peppers on a baking tray and drizzle with olive oil.
• Roast at 200 °C until the skins blister and begin to blacken slightly.
• Let cool slightly, then deseed the peppers and peel the tomatoes and peppers.

Make the sauce base

• Heat olive oil in a pan and sauté the finely chopped onion.
• Add the minced garlic, tomato purée, thyme, salt and pepper and stir.
• Simmer until thickened.

Blend and spread the sauce

• Blend the simmered base together with the roasted peppers and tomatoes.
• Spread the sauce over the bottom of a baking dish or iron pan.

Slice and arrange the vegetables

• Preheat the oven to 180 °C.
• Thinly slice the aubergine, courgette, yellow courgette and tomatoes.
• Arrange the slices in an alternating spiral over the sauce and season with salt.

Season and bake

• Mix olive oil, fresh basil, thyme, minced garlic, salt and pepper and drizzle over the vegetables.
• Cover with aluminium foil or parchment paper and bake until the vegetables are tender.

Garnish and serve

• Garnish with fresh parsley, chives, a little sauce and a drizzle of olive oil.