4 tomatoes
1 med. eggplant
4 sm. zucchini
1 red onion
3 tbsp. olive oil
2 garlic cloves, chopped
3 c. fresh basil or 1 tbsp. dried
1/4 c. chopped parsley
2 tbsp. fresh thyme or 2 tsp. dried
Salt and pepper

Heat oven to 400 degrees. Cut vegetables into 1/4 inch slices. Sprinkle 1 tbsp. oil over bottom of a 13x9 glass baking dish. Layer half the eggplant, tomato and zucchini. Tuck in half of the onion wedges. Scatter with 1/2 the garlic and herb. Sprinkle on salt and pepper and toss. Repeat.

Cover with foil and bake 20 minutes. Uncover and baste. Replace foil. Cook 20 minutes longer. Remove foil and cook 10 more minutes. Makes 8 servings. Great over noodles.