Preheat oven to 200°C/400°F/gas 6.

Thinly slice the eggplant, beef tomatoes, squash, and zucchini.

Heat an ovenproof frying pan on high heat and drizzle with oil. Add the onion and cook for 4 minutes.

Add the garlic and fry for another 30 seconds. Add the pepper and cook for 10 minutes.

Season with salt and pepper, then add the chopped tomatoes. Stir well. Remove from heat, then stir in the basil.

Place the vegetable slices on top starting from the outside, overlapping and going around. Alternate between them and continue until all the sauce is covered. Season with salt and pepper.

Season with basil, parsley, and thyme. Drizzle with oil.

Cover the pan and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Split between bowls to serve.