Pressed Summer Vegetables

• 2 eggplants
• 3 zucchinis
• 1 2/3 cups tomatoes crystallized, thicker than dried tomatoes
• thyme
• basil
• 5/8 cup black olives
• 2 onions

1. Slice eggplant and zucchini lengthwise.
2. Preheat oven to 180C (355F).
3. On a plate covered with a silicone cloth, place the slices of vegetables coated with a brush of olive oil and thyme.
4. Bake for about 10 minutes until the slices are soft.
5. Cut the onions into small chunks and saute with 2 tablespoons olive oil in a skillet at low heat for 20 minutes.
6. Add black olives and chopped basil and cook for 5 minutes.
7. Re-cover the cake pan with plastic wrap..
8. Arrange the eggplant slices in bottom of the pan, then a layer of roasted tomatoes and a layer of onions and zucchini.
9. Repeat layers successively.
10. Fold the eggplant slices, then cover with more plastic wrap.
11. Refrigerate for one night placing a board covered with weights (cans for example) on the dish.
12. Eat cold the next day.

eggplants, zucchinis, tomatoes, thyme, basil, black olives, onions

Taken from www.yummly.com/recipe/Pressed-Summer-Vegetables-782391 (may not work)