Eggplant de Provence - Roasted Eggplant, Onion, and Tomatoes

• 1 eggplant
• 1 or more large sweet onions
• 2 or more large fresh red tomatoes
• 1 tbsp (15 ml) dried thyme OR
• 3 tbsp (45 ml) or a handful of fresh thyme sprigs to strip leaves.
• 1/4 cup (60 ml) extra virgin olive oil

1. Slice 1/2" thick rounds of eggplant and peel off skin.
2. Salt and rest for 1 hour, rinse well.
3. Oil a flat baking dish and lay the slices in.
4. Lightly Salt the slices to taste.
5. Slice 1/4" thick rounds of large onions and lay on the eggplant.
6. Slice 1/4" rounds from large tomatoes and lay on the onion.
7. Sprinkle with a touch more salt, some thyme and then drizzle with good extra virgin olive oil.
8. Bake in a slow oven about 325 degrees (175 C.) for at least 1 1/2 hours, until vegetables are caramelized and soft.
9. Serve warm or at rested to room temperature as a side dish to your entree or as the entree of a meatless luncheon.

eggplant, sweet onions, fresh red tomatoes, thyme, thyme, extra virgin olive oil

Taken from online-cookbook.com/goto/cook/rpage/0010DC (may not work)