Ingredients

Tomato sauce

• One cup crushed tomatoes (240 ml)
• 2 Dorot fried onion cubes
• 1 bell pepper, chopped
• 1 level teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper

Vegetables

• 2 small eggplants
• 2 zucchinis
• 2 purple onions
•  3 fresh tomatoes 
• 4 peppers

Oil with herbs

• 4 tablespoonfuls olive oil
• 5 cubes Dorot Italian herbs
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a round Pyrex pan (or whichever shape you have), place the ingredients for the tomato sauce and set aside.
2. Peel the eggplant and purple onion, chop the vegetables into slices ½ cm to 1 cm thick with a knife or a food processor with a blade.
3.  Mix the tomato sauce and pour it uniformly on the bottom.
4. Preheat the oven to 200 degrees.
5. Place each ingredient of the oil and herbs in a small container and set aside.
6. Arrange the vegetables in a spiral, starting from the outer circle, until you are out of vegetables.
7. Sprinkle ¾ of the herbs oil over the vegetables, cover, and bake in the oven for 20 minutes. After 20 minutes, remove the lid and bake for 20 more minutes until the vegetables are ready and slightly charred.
8. Sprinkle the remaining oil with herbs on top and serve hot.