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Cut the vegetables in medium thin slices.
Fry the vegetables in a pan with healthy oil of choice.
Bake the aubergine for 10 minutes in the oven with some oil until they shrivel up slightly.
Fry each type of vegetable separately.
Layer the vegetables in a baking tray, placing potatoes on the bottom.
Use canned tomatoes or tomatoes in a box for the sauce.
Blend in spices like fresh garlic, curry, salt, garam masala, coriander, black pepper, turmeric, and cumin.
Taste the marinade; it should be slightly spicy but more flavorful.
Pour the marinade over the vegetable mix.
Preheat the oven to about 250 C and bake for about 20 minutes until fresh tomatoes dry up.
Serve with rice.