Loaf with Tomatoes, Eggplant and Peppers

Preheat the oven broiler.

Rinse and halve the peppers, remove the seeds and place them cut-side down on an oiled baking sheet. Broil until the skin blisters. Remove, cover with a paper towel and allow to cool. Remove the skin and cut peppers into wide strips.

Peel the garlic and press into a small bowl. Stir in 5 tablespoons of oil. Rinse the eggplants and cut lengthwise into 1 cm thick slices (approximately 1/3 inch). Season with salt and soak about 10 minutes in water. Rinse and also slice lenthwise the squash. Cook in portions in a hot grill pan, each with a little oil. Fry until golden brown, about 2-3 minutes per side. Remove from the pan onto a plate. Brush each with garlic oil, salt and pepper. Repeat this process to cook the patted dry eggplant slices.

For the tomato sauce: Peel and finely chop the onion. Sweat in a pot in 1 tablespoon of hot oil. Saute the tomato paste briefly with the onion, then pour in 350 ml broth (approximately 1.5 cups). Add the tomatoes and let the sauce simmer for about 15 minutes. Season with thyme, parsley, sugar, salt and pepper. Mix the agar with the remaining broth and stir into the sauce. Let cook for 2-3 minutes, then remove from the heat.

Line a loaf tin with plastic wrap, leaving some overhanging the edges. Spread some sauce on the bottom, then a layer of vegetables. Brush with the sauce and add another layer of vegetables. Continue until all ingredients are used, making the final layer the sauce. Cover and refrigerate at least 5 hours, preferably overnight.