Blend all ingredients for the tomato sauce in your food processor and pour the sauce into a round baking dish (mine measures 7 1/2 inch / 19 cm).
Chop your veggies with either a sharp knife or a mandolin (it helps when the veggies have more or less the same diameter in size). I used the mandolin for the carrot and zucchini and cut the eggplant and tomato with a knife. Try to make the slices of all the veggies about the same thin size (1/8 inch / 3 mm or thinner), which doesn't always work but try to not make them too thick.
Now it's time to preheat your oven to 200°C (Gas Mark 6, 390°F).
Stack the veggie slices in alternating patters (e.g. aubergine, courgette, tomato, carrot; repeat) and place them into the baking dish. Arrange the stacks of veggies concentrically from the outer edge to the inside of the baking dish. I used the bigger slices for the outside and the smaller ones for the centre of the dish.
Bake for about one hour (if you made the slices thinner than 3 mm it will take less time).
Serve with fresh herbs and enjoy!
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