I love this simple yet wonderfully colourful dish.  The entire house smells warm and comforting whenever I cook this.  Great for a quick lunch served with a baked potato.

 

1 Tin tomatoes

1 Tablespoon olive oil

2 Tablespoons tomato puree

¼ Teaspoon apple cider vinegar

2 Cloves garlic

1 Teaspoon herbs de provence

¼ teaspoon sea salt

¼ teaspoon mild chilli powder

¼ teaspoon pepper

Red onion thinly sliced

Aubergine thinly sliced

Courgette thinly sliced

Tomatoes thinly sliced

 

Mix together tinned tomatoes, olive oil, tomato puree, apple cider vinegar and all the herbs.  Pour into the bottom of a roasting dish.  Begin stacking the aubergine, onion, courgette and tomatoes in rows.  Drizzle with a little olive oil and bake in a 180 degree oven basting when necessary to prevent burning.  Cook until vegetables are soft and slightly crispy on top.