Prepare ingredients:

Eggplant xl, red bell pepper x 1, two colors of zucchini each x 1, a handful of basil, tomato x2, appropriate amount of salt and pepper, a can of tomato spaghetti sauce, appropriate amount of olive oil, carrot x 1, Italian mixed spices, half a big onion, two or three thyme and five cloves of garlic.

Steps:

Red bell peppers are roasted black on the fire.

Wrap it in tin foil.

Put it aside for ten minutes.

Wash the surface coke and cut it into pieces.

Cut carrots and half a white onion into small pieces and stir-fry for about 10 minutes.

Until the onion becomes transparent.

Pour in the roasted sweet pepper.

fry

Pour in a can of tomato spaghetti sauce

Add two cloves of garlic, two cloves of fresh thyme, a spoonful of Italian vanilla, salt and pepper.

fry

Simmer for 20 minutes, open the lid and cook until thick.

Add a handful of basil and paste it with a cooking machine.

Spread evenly on the bottom of the baking bowl.

2-3 mm thick vegetable slices.

Stack them on the base sauce in turn.

Pour in olive oil, sprinkle with salt and pepper, add garlic and some basil leaves.

The baking tray is wrapped in tin foil.

Lower layer 150 degrees, 2.5 hours.

190 degrees, remove the middle layer of tin foil for 25-30 minutes.