Courtesy of Michael Walker from "L'Alimentation Provençale & La Santé.
3 aubergines, 5 tomatoes, 2 onions, 2 cloves of garlic, 3 tablespoons of olive oil, fresh thyme and bayleaf, salt, pepper.
In an earthenware baking dish, combine the oil and the finely minced onion and the garlic.
Cut the tomatoes and aubergines in rondelles and arrange them in rows.
Before putting into the oven, add 1 tablespoon of olive oil with the salt, the thyme and bayleaf. In the course of baking it is possible to add a little water.
Bake for one good hour at 200 C.
The original recipe says "It is also an option to add pieces of lamb with the vegetables."