I found this recipe on-line (I can't remember where or I would post the link) from a french woman who used her mothers recipe. I've tweaked it a bit - and even my 12yr old devours it. If I made two we would eat that one too :)
for the tomato sauce 2 tbsp extra-virgin fruity olive oil 2 cloves of garlic, processed 1 medium white onion, processed 1lb can (big one) of diced tomatoes, drained 2 roundish table spoons or a handfuls of thyme 1 bay leaf 1/2 Tbsp organic sugar sea salt to taste
for the vegetables 2 Roma tomato, sliced into very fine slices 1 green zucchini , sliced into very fine slices 1 yellow squash, sliced into very fine slices 2 small yellow onions, sliced into very fine slices 1 small eggplant, sliced into very fine slices 2 tsp extra-virgin olive oil, thyme leaves, sea salt and pepper
Start by making the sauce: combine the oil, garlic and onion into a large heavy-bottomed pan over low heat until very soft, about ten minutes. Add the tomatoes, thyme and bay leaf and bring to the boil over medium heat. Mix in the sugar, reduce the heat and simmer until very soft and very little liquid remains, about 30 minutes. Season to taste with salt, and discard bay leaf. Smoosh with a masher to help break down tomatoes. Spread the sauce in the bottom of a 9”, 2qt baking dish. Pre-heat the oven to 340°f. Arrange the vegetable slices (standing up) over the sauce until the pan is filled. Drizzle with the oil, sprinkle with the thyme, and season w. salt and pepper. Cut a round of baking paper to fit the baking dish and then cover with lid or foil and crimp the edges to seal well. Bake for 2 hours. Uncover and bake for a further 30 minutes. You can eat it hot, warm or cold.