Boil the potatoes for 5 minutes, then slice thickly. Peel and chop the onion, slice the aubergine, courgettes and peppers, and chop the garlic cloves.
Take an ovenproof dish and add the olive oil, then the rest of the prepared vegetables and the whole tomatoes, finally add the passata and the herbs and seasoning. Mix together.
Bake at 180 fan for 45 minutes until the vegetables are cooked through.
This is lovely served with oven-cooked salmon fillets - delicious!
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