Le Tian dAubergines Confites

• 6 tablespoons olive oil
• 3 long eggplants, about
• 2 pounds, sliced in 1/4-inch rounds
• 3 onions, about 1 1/2 pounds, sliced in 1/4-inch rounds
• 3 or 4 tomatoes, about 2 pounds, sliced in 1/4-inch rounds
• 5 cloves garlic, sliced thin
• 1/4 cup chopped fresh basil
• Salt and freshly ground pepper to taste
• 3 bay leaves
• 3 sprigs fresh thyme, or 1 teaspoon dried thyme
• 2 tablespoons grated Parmesan cheese (optional)

1. Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.
2. Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant.
3. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.
4. Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables.
5. Then scatter the bay leaves and thyme all over.
6. Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.
7. Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked.
8. You can also, if you wish, top it with grated cheese for the last 15 minutes.

olive oil, long eggplants, rounds, onions, tomatoes, garlic, fresh basil, salt, bay leaves, thyme, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/le-tian-d-aubergines-confites-374055 (may not work)