Method

1. Preheat the oven to 200°C.
2. Place the sliced potatoes in a roasting tray with the eggplant, zucchini, onion, garlic and peppers. Sprinkle with the herbs, drizzle with the olive oil and roast for 15-20 minutes, turning halfway. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Remove from oven.
3. Then for the next part of the cooking, reduce the oven to 160°C.
4. To layer: Place the half of the roasted vegetables in a casserole/ovenproof dish, then layer over half the tomato purée and all the Feta. Top with the remaining vegetables and tomato purée.
5. In a bowl, mix the yogurt, eggs and Parmesan and pour over the vegetables. Bake for 20-30 minutes.
6. Make sure the yogurt mix is firm before serving.
7. Garnish with thyme leaves.