What you need:
2 large tomatoes
2 mozarella cheese
1 large baking potato
1 can of peeled tomatoes
1 tablespoon of dried thyme, basil, rosemary
8 small cherry tomatoes
1 red onions
2 cloves of garlic
Salt and pepper
Sauté finely chopped red onion and garlic in olive oil.
Add the dried spices and then 1 can of peeled tomatoes.
Add halved cherry tomatoes to the sauce and simmer for a couple of minutes.
Season with salt and pepper.
Pour tomato sauce into a small refractory dish.
Put slices of thinly sliced (2 mm) aubergines, squash, tomato, potato and mozzarella cheese alternately over the tomato sauce.
Bake it in a 180 degree hot oven for approx. 45 minutes.
Serve eventually with pan fried cod or baked salmon.