Lightly drizzle the bottom of a large, deep pan with olive oil.
First, arrange the sliced tomatoes. Drizzle with oil, sprinkle with herbs and season with salt and pepper.
Next arrange the eggplant and drizzle with oil, spread on the garlic, tomato paste, sprinkle with herbs and season with salt and pepper. Repeat this process with the third layer of zucchini.
Next, top that the zucchini with a layer of tomatoes, then the bell pepper, onion and jalapeño. Drizzle with olive oil, sprinkle with herbs and season with salt and pepper. Cover the pan with aluminum foil and bake for 30 minutes. Remove from the oven, uncover and bake for another 1 hour and 15 minutes or until your veggies are browned and cooked tender.