Dice onions, and roughly chop olives. Slice remaining vegetables into even half cm thick disks. Or a rustic lazy alternative chop into similar size cubes, not too big or too small all same size so they cook at the same time.
Sweat the eggplants by placing the eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
Pre heat oven to 180c.
Pre-cook the eggplant, shallow fry the eggplant for 4 to 5 minutes, stirring regularly, until it's golden on the
surface but still somewhat firm and raw inside. Put aside.
In a large shallow casserole dish cook the onion and garlic until golden but not burnt, add salt and pepper. Once golden add the olives herbs and pasata/tin tom stir till combined. Taste your sauce now for level of seasoning, flatten to even layer on the base of pan.
Lay your vegetables starting on the outside edge, eggplant - capsican - zuccini repeat! until you have spiraled round to the middle and the entire pan is covered.
Cook with the lid on for 25-30 mins, remove the lid for a further 10mins so the vegetables crisp up!
Throw fresh herbs on top to look fancy and enjoy hot with lots of bread and butter.