1 lb. potatoes, pared & cut into 1/4" slices
1 med. eggplant (about 1 lb.), cut into 1/4" slices
1/4 c. olive oil, divided
2 lg. tomatoes, sliced
1/2 c. chopped carrot
1/2 c. chopped celery
1 med. onion, sliced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

In medium saucepan, cook potatoes in boiling water to cover, 5-7 minutes or until slightly tender.

Meanwhile, preheat broiler. Place eggplant in a single layer on baking sheet. Brush slices with 2 tablespoons of the oil. Broil 2-3 inches from heat source about 2 minutes or until tender.

In medium skillet, heat 1 tablespoon of the oil. Saute carrot, celery, onion and garlic about 5 minutes or until soft. Sprinkle over vegetables in dish. Drizzle with remaining 1 tablespoon soil. Sprinkle with salt, thyme and pepper. Bake at 350 degrees, uncovered, about 1 hour or until vegetables are tender.

Makes 6 servings.