For the base: Vegetables are cleaned seeds and tomatoes are peeled, chopped and their reserves juice. Half peppers are placed in a preheated oven to 230 C, with cut down and baked for 15 minutes while crackling they begin to soften. Remove from oven and when cool enough to peel carefully and finely. Mix olive oil, garlic and onion small saucepan on medium heat for about 8 minutes - until tender, before they start browning. Add tomatoes with juice them, thyme, parsley and bay leaves. Stew on low heat until there is very little liquid for about 10 minutes, again without leaving the vegetables browning. Add peppers and sauté until tender. Season with salt to taste and stems spices and bay leaves discarded. Saving 1 tbsp of the mixture, and the rest is distributed evenly in a thin layer on the bottom of the pan. For the vegetables: Vegetables are cut into thin slices. Arrange in pan with the base, starting from the center and formed spiral. Alternating overlapping circles vegetables, each circle is placed so as to cover 3/4 of it below. Thereby filling the entire tray. Mix garlic, olive oil and thyme in a bowl Season with salt and pepper to taste. This mixture is sprayed onto the vegetables. Tray covered with foil, bend the ends to seal well and bake in a preheated 135 C oven for about 2 hours or until the vegetables are soft. Fthe oil is removed and baked for 30 minutes. If they start to brown, cover again. If the pan is too much liquid, put on stove on medium heat until the liquid is reduced. For the sauce: In a bowl mix 1 tbsp preserved from the base, all products for the sauce and season with salt and pepper to taste. Before serving vegetables are put under the grill for a bit to constipation. Carefully cut and put in a bowl with a spatula as the spatula is rotated to obtain a fan-shaped form of the vegetables. In a circle around vegetables pour the sauce and the dish is served warm. This is the recipe of Tolard Keller used in the film of Disney - Ratatouille.