I make this in two stages, a pre-cooked bottom layer that is then topped with alternate layers of tomato and zucchini.
First, prepare the vegetables for the bottom layer:
2 medium eggplant (or 1 large), sliced and chopped into large chunks
3 Roma tomatoes - take out and discard the seeds and chop the flesh
2 Capsicum (red or Green) - deseeded and chopped into small chunks
2 medium sized onions (red), sliced and chopped
6 cloves of garlic, finely chopped.
drizzle Olive Oil
fresh thyme or oregano
ground black pepper
Slice Roma Tomato and sliced zucchini for topping
Optional: 400g Can of Chick Peas
Grated Parmesan Cheese for topping
Heat a few tablespoons of extra virgin olive oil in a large pan, add the onion and garlic and saute gently for about 5 minutes until softened - add the chopped capsicum, stir and cover and leave to simmer for 10 minutes.
Add the chopped eggplant, chopped tomato together with some chopped fresh herbs such as oregano or thyme and 2 tablespoon of tomato paste. Stir well, season with ground black pepper, bring to boil, then cover and simmer for 10 minutes.
If using Chick peas add to mixture now, stir well and then pour into shallow earthenware oven to table dish.
Top with slice zucchini and slice roma tomatoes in alternate rows.
Drizzle a little extra virgin olive oil over and gated parmesan (if using).
Grind over the top with Black pepper.
Bake in a 180 oven, uncovered for 45 minutes.
Give the top a light sprinkling of freshly grated parmesan cheese and return to the oven for about 10 minutes to brown.
Traditionally served warm or at room temperature.
Looks good, tastes great!