How to prepare:


For the sauce:
Mince the garlic  & white onion  and saute in hot olive oil on medium heat until softened without browning.
Add a can of crushed tomatoes, dried herbs, salt & pepper to taste and 1/2 tsp of sugar to enhance the sweetness of the tomatoes for a more authentic taste.
Add 1 cup of water and stir, letting cook for 5-7 minutes on medium heat. Set aside.

For the veggies:
(Make sure the veggies you pick are of similar size so your dish looks aesthetic)
Slice the tomatoes, zucchinis, red onion, red pepper & aubergine thinly (3-5mm) and set on large tray/ plate to season with salt & pepper.

How to put together:
Add 3/4 of the sauce in a large ceramic tray to set a base for the vegetables. Start arranging the veggie slices diagonally in the tray on the sauce base. Once done arranging,  add the rest of the sauce in and around the layers, leaving the top of the slices exposed. Drizzle some olive oil on top.
Cover the tray with aluminum foil and poke a few holes with a toothpick. Add to a preheated oven at 180° and bake for an hour, removing the foil for the last 20 minutes so the veggies gain some colour and are tender.
Serve warm or cool, enjoy!