Wash and pare eggplants, vegetable marrows and tomatoes, and cut into rings. Grease the form with butter. Place vegetables, interlaying eggplants, vegetable marrows, and tomatoes. Salt, pepper. Drizzle with vegetable oil, add finely chopped garlic, bay leaf. Put in the preheated to 320-356 °F (160-180 °C) oven for an hour.

Serve hot, sprinkling with cut basil.