Step 1

Preheat the oven to 190°C (375°F).

Step 2

In a large oval baking dish, mix the tomato puree, 60ml (¼ cup) hot water, the crushed garlic and the oregano. Stir well to combine and then spread in an even layer over the base of the dish. Set aside.

Step 3

Wash the courgettes (zucchini) and aubergines (eggplant) and trim the ends. Cut into 5-6mm (approx. ¼ inch) slices. If the aubergines are long and skinny, you can simply cut them into rounds, but if they are bigger, cut in half lengthwise first then slice into half-rounds.

Step 4

Peel the onion, and cut into thin slices.

Step 5

Begin at one end of the baking dish, arranging alternating rows of sliced courgette (zucchini) and aubergine (eggplant) upright on the layer of sauce. Occasionally pop in a slice, or a few rings, of onion. I find it easiest to start with the smaller slices at the narrow ends of the dish, then use the wider/larger slices in the middle. (Of course if you have a rectangular dish then it doesn't make any difference!)

Step 6

Continue to add rows of of vegetables until the slices are all used up. If you have any slices left over, just tuck them in wherever you can find a small gap. Tuck in any remaining pieces of onion so they are evenly distributed throughout the other vegetables.

Step 7

Brush the uppermost surfaces of the slices with the olive oil. Arrange the vine tomatoes and herbs on top. If you have any olive oil left, brush it over the tomatoes.

Step 8

Cover the baking dish tightly with a layer of foil. Bake at 190°C (375°F) for 40-45 minutes. Remove the foil and continue to cook for another 25-35 minutes until the vegetables are cooked through and beginning to brown on top.

Step 9

Remove from the oven and serve hot!