Ingredients:

• 1 aubergine
• 1 green courgette
• 1 yellow courgette
• 1 yellow pepper
• 1 red pepper
• 4 tomatoes
• 1 can of sliced tomatoes
  
• 1 large onion
• 2 cloves of garlic
• oil
• salt, pepper, herbs de Provence, parsley, basil, oregano
  

Preparation:

1. Cut the aubergine, tomatoes and courgette into thin slices. Place the aubergine in a strainer, sprinkle with a teaspoon of salt and mix thoroughly. Set aside for 10 minutes until the aubergine has released its juice. Transfer to a paper towel and pat dry.
2. Dice the peppers and chop the onion and garlic.
3. In a large pot, heat 1 tbsp olive oil and toss in onion and garlic. Fry for 5 min.
4. Add peppers and 1 tbsp olive oil and fry 10 min.
5. Pour in the canned tomatoes, add the spices, cover with a lid and simmer everything, stirring occasionally, for 15 min.
6. Pour the sauce into the bottom of the ovenproof dish. Place the aubergine, tomato and courgette slices alternately on top. Sprinkle with seasoning and drizzle with 2 tbsp olive oil.
7. Preheat the oven to 200°C for approx. one hour.