1/2 Zucchini
1/2 Yellow Squash
2 small Aubergines
1/2 Red pepperĀ 
5 to 6 fresh Basil Leaves
2 tbsp Olive oil
1/2 Onion,chopped
3 to 4 cloves Garlic, crushed
Salt to taste
freshly ground Pepper to taste
For tomato puree
4 medium size Tomatoes
3 cups water
Make tomato puree - -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes. Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside.You can remove the seed and pulp, but I used the whole tomatoes to make puree.Keep this aside.
Preheat oven to 200 degree C.
Slightly grease a round or oval oven safe dish, pour the freshly prepared tomato puree into it,add in the chopped onion,basil leaves and crushed garlic.Season well with salt and pepper,add 1 tbsp olive oil and mix.
Thinly slice the zucchini,yellow squash,aubergines and red pepper.
Place one layer of red pepper on the tomato puree(you can layer it along with other veggies,but I preferred this method)
Now lay the zucchini,yellow squash and aubergines on the red peppers in a circle.
Pour 1 tbsp of olive oil on top of the veggies,sprinkle some salt and pepper.Cover with butter paper (as shown below)
Bake in preheated oven for 45 minutes.
Serve hot with pasta or cous cous.