Preheat the oven to 180c and line a baking dish. I used a small cake tin.
Using a hand mandolin, or sharp knife, slice your zucchini, eggplant, tomatoes and red onion into even thickness rounds and set aside.
In a bowl, mix together your crushed tomatoes, garlic, basil, salt, pepper, mixed herbs and olive oil. Pour into the prepared dish.
Now alternate the vegetables, starting from the outside in creating a pattern. Since I had extra zucchini and eggplant, I double layered each of them.
Place in the oven to bake for about an hour, until the vegetables are tender and the tomato sauce at the bottom is bubbling. You can cover it with foil to prevent the tops of the vegetables burning or browning too much. Garnish with additional basil and serve to compliment your favourite dish!