1. Peel the onion and garlic cloves and chop finely. Wash and dry the bell peppers, remove the seeds and cut into fine cubes. Add some olive oil to a pan and heat up. Add the onion and garlic and fry until glossy, then add the bell pepper spices and fry everything for about 2-3 minutes until lightly browned. Add the tomato paste, stir in, and let roast for a moment, then deglaze with the water. Add the herbs of Provence and chili flakes and season with salt and pepper. Let the liquid boil down a little. Remove from the heat and let cool down a bit.

 

2. Preheat the oven to 430°F (220°C). Wash the eggplant, zucchini, and tomatoes, pat dry and cut into thin slices (approx. 0.1 inch thick). Transfer the bell pepper mix to a round casserole or pie dish (∅ 10 inches). Place the vegetable slices on the bell pepper mix – alternate the veggie slices and place them in a circle (starting on the outside) overlapping like roof tiles until the bell pepper mix is completely covered. Season well with salt and pepper and drizzle everything with olive oil. Cover the dish with aluminum foil and bake for about 40 minutes, then remove the foil, sprinkle the grated mozzarella on top, and bake for another 10-15 minutes until the cheese is melted and golden brown. Remove from the oven and allow to cool slightly before serving.