Preheat oven to 180°C and prepare a 20 x 30cm baking dish with butter.
Slice the potatoes about 1mm thick and place in a bowl and cover with water. Slice the aubergine, courgette’s, mushrooms, onion and green pepper about 5mm thick. Keep al the sliced vegetable aside until needed.
In a small mixing bowl, add the tomato puree, cream, sugar, corn flour, herbs and pepper. Use a whisk to combine the ingredients and keep aside.
Start by covering the bottom of the prepared dish with the aubergine. Sprinkle a little bit of salt over the aubergine. Arrange half of the potato slices on-top of the aubergine followed by the mushrooms, courgette, onions and green pepper.
Sprinkle the chopped garlic and some salt over the vegetables.
Pour the liquid mixture over the dish and finally arrange the last potato slices on-top. Flavour with salt and pepper.
Bake in preheated oven for 45minute to 1 hour until the vegetables are cooked.
Allow to cool for 10 minutes before serving.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.