Directions

• Slice the aubergine, courgette and tomatoes very thinly and put to one side.
• Chop the onion and start to fry in an oven-proof dish.
• Add salt & pepper, garlic, and diced peppers and cook down for 10 minutes.
• Stir in the tomatoes, then add the basil.
• Smooth out the sauce at the bottom of the pan, then arrange the slices in alternating patterns of top of the sauce.
• Sprinkle on the garlic powder, herbs and salt & pepper, cover the pot and put in the oven 170 degrees C for 40 minutes.
• Take the lid off then continue to bake for another 20 minutes.