Roast the capsicum in the oven at 180C until some of the skin is blackened. Let it cool and then peel it.

Puree all ingredients besides the cheese, zucchinis and eggplant to make the sauce.

Cook the zuccini and eggplant and make sure it doesn't get too soggy. I cooked the veggies in a flat sandwich press with baking paper on both sides. It should only take 1 min in the sandwich press, cook it till the white is less bright Not till it is see- through.

Layer the zucchinis, eggplant, sauce, and cheeses in an oven safe dish.

Cook in the oven for approx 6 minutes until the cheese is melted.