Method of preparation:
Cut the eggplant, zucchini, peppers, tomatoes and onion into very thin slices. Mix the tomato pulp with the garlic and pour it in a round porcelain dish, spreading it out to cover the bottom. Arrange the onion and vegetables alternately and season with salt and pepper. Cover with aluminum foil and place in the conventional oven at medium power (about 180ºC) for about 15 minutes.