Serves : 8


  • 2                        large onions, thinly sliced
  • 2                        large eggplants, cut into julienne
  • 2                        cloves of garlic (or more to taste), sliced
  • tomato              sliced into rounds
  • zucchini            same amount as tomato, also sliced into rounds
  • olive oil
  • fresh thyme
  • fresh rosemary  (optional)
  • salt and pepper to taste

Heat oven to 375 degrees.

In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.

Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.

Add salt and pepper as you wish.

Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.

In Categories : ALL OLD RecipesSide Dishes

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