INGREDIENTS

1 medium eggplant
1 large zucchini (same volume as eggplant)
2 red onions
3 large tomatoes
1 clove of garlic
4 bay leaves
1 handful of pine nuts
1 dozen black olives with their cores
thyme
salt and pepper

INSTRUCTIONS

Preparation time: 15 min
Cooking time: 90 min
4 servings

1. Wash the eggplant, zucchini and tomatoes. Peel the onions.

2. Cut all vegetables into slices 0,4 inch thick.

3. Take a deep enough dish, rub with the garlic clove in half, then oil it.

4. Drop the vegetables tightly, trying to leave the washers "standing".

5. Alternate a slice of eggplant, a zucchini, a tomato and onion. Repeat until all the ingredients.

6. Salt and pepper.

7. Start on vegetables, pine nuts and olives. Put the bay leaves between the slices of vegetables and sprinkle with fresh thyme or dried.

8. Sprinkle the vegetables with a drizzle of olive oil.

9. Put to bake in a moderate oven (340 ° F) for about 1 h30 for the vegetables are soft and gentle flavors to blend well.

10. Finally vegetables should be tender and have made all their water.

Finally ... Enjoy hot or cold, with white meat or fish.