Preheat oven to 375 degrees. Pour tomato puree into bottom of an oval baking dish. I used my homemade sauce please see the recipe for details.
Trim the ends off the eggplant and slices the whole eggplant into thin slices. Peel the potatoes and make thin round slices, make round slices on tomato, potato and onion.
On top of the tomato sauce, arrange slices of prepared vegetables inside of the baking dish, overlapping so there is no flat surface thats’ visible, alternating vegetables. You may have a handful leftover that do not fit. You can arrange another bowl for that so we don’t waste any vegetables.
Drizzle the 2 tablespoon olive oil over the vegetables and season them generously with salt and pepper.
Serve with crusty French bread or your choice of grain.