2 red peppers
2 cloves of garlic
2 large tomatoes (500 g)
3 tablespoons tomato puree
Cut the aubergine into slices, salt it and leave aside (for 15-20 minutes) to remove the bitter juice. Wash with cold water. Line a tray with parchment paper. Generously top the aubergine slices with olive oil and put in the tray in 1 line without overlapping. Bake at 180° C for 15 minutes. Remove from the oven and let it cool down.
Cut tomatoes into cubes. Chop the garlic finely and stew in 3 tablespoons olive oil for 1 min. Add tomatoes, tomato puree and 2-3 stalks of thyme. Leave the sauce to boil for 20 minutes. Remove from the heat and salt. Remove the stalks of thyme.
Cut the courgettes, onion and peppers into slices. Season with salt.
In a suitable tray on the bottom, put the tomato sauce. Arrange all vegetables above. Sprinkle with olive oil and fresh thyme. Cover with foil or parchment paper to avoid burning. Bake for 45 minutes at 200° C.