The recipe here below it is very popular and comes from another country. This version is inspired by... 4 people - 6 small long eggplants - 2 tbsps course sea salt - 6 tbsps extra virgin olive oil - 4 plum tomatoes, diced - 1 yellow bell pepper, cut in strips lenghtwise - 1 medium size sweet onion, thinly sliced - 2 large carrots, in 1 mm thick slices - 2 large zucchini, as above - Few sprigs thyme - Few leaves basil - Black pepper, freshly ground, to taste - Fine sea salt, to taste Please note: zucchini, eggplants and carrots should be more or less the same size, Summer is the best season to get them. Slice the eggplants 1 mm thick and soak them in cold water with salt for 1 1\4 hour. Squize them and season with oil. Meanwhile, in a small saucepan, put 2 tbsps oil, the tomatoes, the peppers, the onion and 2 leaves of basil. Add salt, pepper, a sprig of thyme, cover and cook, medium heat for about 20 minutes or until the vegetables are soft. Process then put through a sieve. Blanch the carrots in salted boiling water for 1 minute, drain. Preheat the oven at 180C° (350 F). In a oven proof dish lay the vegetables alternating the slices. Add salt and a little oil the bake in the bottom of the oven for about 20 minutes or until the vegetables are soft and little golden. Assempling In individual plates, place the sauce, put some of the baked vegetables keeping the shape of the cooking and decorate with basil. Serve hot or tepid.