1Preparación
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the eggplant, zucchini, bell peppers, and tomatoes into thin, even slices.
- 3
Finely chop the onion and mince the garlic.
- 4
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- 5
Add the sliced eggplant to the skillet and cook for about 5 minutes, until it begins to soften.
- 6
Layer the cooked eggplant, zucchini, bell peppers, and tomatoes in a baking dish, alternating the vegetables.
- 7
Drizzle the remaining olive oil over the layered vegetables.
- 8
Sprinkle thyme, basil, salt, and pepper over the top.
- 9
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
