Ingredients for 6 people
Preparation
Rub the bottom of a baking dish with a clove of garlic. Wash and prepare the tomatoes, zucchini, eggplant, garlic cloves and onions. Cut all these vegetables into thin slices of the same thickness.
In the dish, arrange all the vegetables alternately and, at the end, stir in thin slices of garlic all over.
Season with salt and pepper, sprinkle with Provencal herbs and drizzle with olive oil.
Put in an oven previously heated to 180°C (th. 6) for 1h30.
Serve hot, warm or cold.
