What you'll need
- Bell pepper (yellow colour)
- Oil, salt, pepper
- Rosemary, parsley, cilantro or whichever spice you like
What you'll do
Slice the courgettes and eggplants in 1-2 mm max thick slices (using a mandolin or your knife). Cut a small cross on the top and bottom of the tomatoes and throw them in boiling water for 45 seconds. Remove the skin and put them in the freezer. That's the only way you'll be able to slice skinless tomatoes in 1 mm slices.
Now chop your onions, bell peppers, and any leftover vegetables you might have. Make the onions sweat for a few minutes, then add in the bell peppers and vegetables and cook on medium heat for around 10 minutes until they are softened and nicely cooked. Add in some rosemary, or thyme, or parsley, or whichever aroma you want your sauce to have. Add salt and pepper. Throw into the blender and turn it into a puree.
Now spread the puree onto an oven dish, and arrange the vegetables into shingles. Cover with a sheet of parchment paper and bake in a pre-heated oven for 40 minutes at 185 degrees (fan). Remove the parchment and bake for 20 more minutes. Serve!