Tomato sauce

1. In a saucepan over medium heat, soften the onion and garlic in the oil.
2. Add the diced tomatoes, basil and oregano.
3. Blend.
4. Bring to the boil and simmer for 10 minutes.

Gratin

1. Meanwhile, preheat oven to 200°C (400°F).
2. Cut eggplant, zucchini and tofu into ribbons about 5mm thick.
3. Pour a little olive oil, salt and pepper into a large bowl, add the eggplants and zucchinis and mix with your hands.
4. Arrange zucchini and eggplant on baking sheets lined with parchment paper.
5. Bake for 10 minutes or until zucchini and eggplant are tender.
6. Make a reservation.
7. In a 28 x 20 cm baking dish, spread a layer of sauce to cover the dish.
8. Sprinkle with zucchini, to cover the entire dish. Sprinkle with a tablespoon or two of cheese. Add 2-3 tablespoons of tomato sauce and spread as evenly as possible.
9. Do the same with the eggplant.
10. Do the same with the tofu.
11. Repeat previous operations (8-9-10) until you run out of zucchinis, eggplants and tofu.
12. Finish by pouring the remaining tomato sauce over the top, followed by the remaining cheese. Ideally, you want enough cheese to cover the whole thing so that it can gratinate.
13. Bake for 30 minutes or until cheese is golden.
14. Let stand 10 minutes before serving.
15. Taste for yourself.