Provencal Vegetable Layers

• 6 Tbl olive oil, divided
• 2 cups thinly sliced leeks, rinsed well and chopped (2 leeks)
• 1 Yukon Gold potato
• Salt and pepper
• 1 small eggplant (8oz.), sliced 1/4" thick
• 1 large zucchini (8oz), sliced in 1/4" slices
• 3 large beefsteak tomatoes, sliced 1/4" thick
• 1/4 cup Kalamata olives, roughly chopped (opt)
• 1-2 cloves garlic, sliced thin
• 2 tsp fresh thyme leaves, divided

1. Preheat oven to 450 degrees. Drizzle 1 Tbl oil in shallow 2-quart baking dish. Layer half of each ingredient in the following order: leeks, potato, 1/2 tsp salt, pinch pepper, eggplant, zucchini, tomatoes, 1/2 tsp salt, pinch pepper, olives or garlic, thyme, 2 Tbl olive oil. Repeat.
2. Cover loosely with foil. Bake 20 minutes, then remove foil. Press vegetables down with a spatula and bake until potato is tender and edges are well carmalized, about 45 minutes more. Let cool 10 minutes before slicing.

tbl olive oil, leeks, potato, salt, eggplant, zucchini, beefsteak tomatoes, olives, garlic, thyme

Taken from www.epicurious.com/recipes/member/views/provencal-vegetable-layers-51208401 (may not work)