Peel and chop the onions, garlic, and red chili and sauté them with a tablespoon of olive oil in a pan.

When they are wilted, transfer them to the bottom of a baking dish.

Slice the tomatoes into round slices, the zucchini and eggplant into rounds.

Arrange them in rows in the baking dish, 1 row of tomatoes, 1 row of zucchini, 1 row of eggplant.

Drizzle with oil, sprinkle with salt, and bake at 180°C for about half an hour.

When you remove it from the oven, sprinkle it with grated Parmesan cheese.