Make the base sauce

• Heat part of the 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 until thickened.

Slice the vegetables

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

Assemble the dish

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

Bake

• Cover with parchment paper and bake until the vegetables are tender.

Serve

• Season to taste and serve hot.