Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil

Once the oil gets hot, add 1 minced garlic, ½ cup of diced onions and mix with the oil

After 2 minutes, add 2 cups of tinned diced tomatoes, ½ teaspoon of white sugar, 1 teaspoon of dried oregano, sea salt, ground pepper, mix everything together and lower the fire to a LOW heat

Cut 1 yukon gold potato into ¼ inch thick slices, half of a zuchinni into ¼ inch thick slices, and half of a green and red bell pepper into ¼ inch thick strips

Heat a non-stick pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil

Once the oil gets hot, cook each vegetable separately between 5 to 6 minutes (or until tender), add to a plate with paper towels and season with sea salt

Using a circular mold, add some tomato sauce into the mold, then the potatoes, more tomato sauce, the green bell peppers, more tomato sauce, the red bell peppers, more tomato sauce, the zuchinni, and one last layer of tomato sauce

Slowly remove the circular mold

Garnish with a basil leaf