Rustic Provencal Vegetable Casserole

• 1 medium eggplant, peeled and cut into 1? cubes
• 2 medium yellow onions, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1/2 cup extra-virgin olive olive
• Freshly milled black pepper
• 2 medium zucchini, sliced diagonally
• 6 medium ripe tomatoes, sliced
• Leaves from 3-4 sprigs of fresh herbs, such as thyme, rosemary, or oregano
• 1/2 cup grated Parimgiano-Reggiano

1. Preheat the oven to 400 F. In a large skillet over medium heat, cook the onions and garlic in a generous glug of the olive oil until lightly browned, about 10 minutes. Remove the onions and garlic to a medium baking dish. Cook the eggplant the same as the onions and garlic, then mix the eggplant with the onions and garlic. Season with salt and pepper.
2. Make rows of alternating zucchini and tomatoes, and sprinkle with the torn herbs. Season with salt and pepper. Drizzle with another glug of olive oil, about 2 to 3 tablespoons. Bake for 30 to 40 minutes, until the tomatoes and zucchini have begun to dehydrate and look somewhat shriveled (believe me-this description yields a good result).
3. Just before serving, dust with the cheese.

eggplant, yellow onions, garlic, extravirgin olive olive, black pepper, zucchini, tomatoes, fresh herbs

Taken from food52.com/recipes/7171-rustic-provencal-vegetable-casserole (may not work)