Preheat the oven to 180°C. Fry the onions, garlic and thyme in 2 tablespoons of the oil for about 10 minutes, until soft and starting to turn golden.

Meanwhile very finely slice the aubergine and courgette crossways (2mm thick). Use a mandolin or the slicer on the side of a box grater if you have one. Slice the tomatoes into 3mm-thick slices.

Tip the softened onions, garlic and thyme into the ovenproof dish and top with a few slices of the vegetables to make a flat surface. Arrange the rest of the sliced vegetables, alternating the colours, in a circular arrangement around the dish. Drizzle with the rest of the oil and sprinkle with salt. Cook in the oven for 35-40 minutes or until the vegetables are soft and golden on top.

Une petite astuce – tip: I like to eat this with cheese on toast or a baked potato.

Faire en advance – get ahead: This can be made a day in advance and eaten at room temperature or reheated in the oven at 160°C for 20-30 minutes.This can be made a day in advance and eaten at room temperature or reheated in the oven at 160°C for 20-30 minutes.