Make the base sauce

• Heat some olive oil in a frying pan and soften the onion and garlic.
• Add the diced bell pepper and tomato paste, season with salt and pepper and cook down into a thick sauce.

Slice the vegetables

• Slice the eggplant, zucchini and tomatoes into thin, even rounds.

Assemble the dish

• Spread the sauce over the bottom of a baking dish.
• Arrange the vegetable slices in alternating, overlapping rows on top.
• Drizzle with olive oil and scatter over the thyme.

Bake

• Bake until the vegetables are tender and lightly golden.

Serve

• Let rest briefly, then serve hot.