Provençal vegetables

Ingredients for 3 servings:

• 3 beefsteak tomatoes
• 2 zucchinis
• 1 eggplant(s)
• 3 large waxy potatoes
• 1 onion(s)
• 3 cloves garlic
• 1 large red bell pepper(s)
• Thyme, fresh
• Salt and pepper, freshly ground
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cut the zucchini, eggplant, and bell pepper into 5mm slices. Mix in a bowl with the finely chopped garlic and sliced ​​onion. Slice the tomatoes. Set aside. Peel the potatoes and cut them into approximately 5mm-thick slices. Arrange them in a fan-shaped arrangement in a large, shallow baking dish greased with olive oil. First, season with thyme, pepper, and salt. Drizzle with a little olive oil. Then layer about half of the vegetable mixture on top. Season again. Now layer the other half and season. Finally, add the tomatoes and season with thyme. Bake in an oven preheated to 180°C for approximately 1 hour. Serve with French white bread.