Ingredients

For the sauce:

Red bell pepper	1
Green bell pepper	1
Anaheim or California pepper	1
Onion	1 minced
Garlic	2 pods minced
Celery	2 sticks chopped
Carrot	1 chopped
Tomato	3
Basil	2 tbsp. Chopped
Mixed dry herbs	1 tbsp.
Salt	To taste.
Olive oil	2 tbsp.

For layering:

Eggplant	1 long
Zucchini	1 long
Tomato	3-4

For Seasoning:

Olive oil	1 tbsp.
Garlic	1 pod crushed
Parsley	1 tbsp. Chopped
Basil	1 tbsp. Chopped
Salt & Pepper	To taste

Method: 

To make the Sauce:

• Roast the peppers and the tomatoes till their skin turn Black.
• Place them in a bowl & cover it with a cling wrap.
• Let it rest for 15-20 minutes.
• Remove the chared skin and the seed and chop them.
• To a pan add olive oil, minced garlic and onion, saute it till the onions become transparent.
• Add chopped carrots, celery, peppers, tomatoes and dried herbs saute add water in batches and allow it Cook for 15-20 minutes.
• Stir it in constant intervals.
• Add salt to taste and chopped Basil. Simmer for 2-3 minutes.
• Allow the gravy to cool down and grind it to a smooth and thick sauce like consistancy.

To layer, season & bake:

• Pour the sauce into a casserole. I used a cake tin though. Smoothen it out.
• Thinly slice the eggplant, zuchinni & tomatoes and arrange it alternating each other.
• Drizzle olive oil, crushed garlic, fresh herbs & season it with salt & pepper.
• Bake it for an hour in 180c.
• Season with some fresh herbs right before serving.
• Serve it warm with rice or bread.

Tips & Variations:

• You can also include thinly sliced yellow squash and potatoes while layering.