Preheat the oven to 350F/170C.

Trim the zucchini and eggplants and slice each of the vegetables into rounds about ⅛-inch thick. Place in a large mixing bowl.

Remove the stems and seeds from the peppers and slice the peppers into thin rings.

In the bowl of a food processor, pulse together the drained roasted red peppers, onion, parsley, cumin, coriander, oregano and garlic. Add the tomato paste and olive oil. Pulse to a smooth, loose paste. Spoon this mixture into the sliced zucchini and eggplant.

Generously oil an oval, round or rectangular baking dish. Place the vegetables in alternating pieces and in a concentric circle, layering them inside the baking pan. The beauty of this dish is its visual appeal! Season generously with salt and pepper. Strew the red pepper slices over the top. Drizzle with additional olive oil and bake in a preheated oven for about 1 to 1 1/2 hours, or until the vegetables are tender. Slightly caramelized and lightly charred. Remove, cool and serve.