|Olive oil||6 Tablespoon|
|Onions||2 , sliced|
|Bell peppers||2 , seeded and sliced into rounds (Red/Green)|
|Eggplants||2 , thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Ground pepper||To Taste|
|Zucchini||2 Pound, sliced into rounds|
|Wilson batiz tomato||2 Pound, sliced|
|Dried thyme||2 Pinch|
|Dried savory||2 Pinch, mixed with thyme|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add onions and brown slightly. Add peppers, eggplant, garlic, and salt and pepper to taste; cook gently, stirring occasionally, until softened.
2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange zucchini and tomato slices on top in overlapping rows. Sprinkle with savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil. Bake for 30 minutes.
3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.