Preheat the oven at 200 °C fan

Slice the eggplants into slices and arrange them on a greased parchment paper

Brush them with a little olive oil and bake them for 18 minutes

Do the same process with the zucchini

Cut the onion and garlic into slices

Cut the peppers into slices

Coarsely chop the parsley

In hot olive oil,  place the onions and as soon as they wilt, add the peppers

After 2 to 3 minutes add the garlic

After 1 minute add the paste

Quench with red wine

Add fresh tomato

Add salt, pepper, oregano, sugar, allspice, the cinnamon stick and a few drops of vinegar

As soon as it absorbs its fluids remove it from the heat

In a pan  sprinkle some breadcrumbs on the bottom

Layer the aubergines, courgettes, stuffing, parsley and feta and repeat

At the end add sliced ​​tomatoes and onion rings

Salt and sprinkle with breadcrumbs

Bake for 50 to 55 minutes at 200 °C in the air