Source: dLife

A traditional French vegetable stew.

Servings

1 olive oil cooking spray
2 medium onions , sliced
0.5 large green bell peppers , sliced
4 medium garlic cloves , minced
3 fresh tomatoes , coarsely chopped
1 pinch salt
1 pinch black pepper
1 whole eggplant
3 medium zucchini , sliced
3 tbsp chopped parsley , minced
1.5 tsp ground oregano
1 tsp marjoram, leaves, ground
0.5 tsp ground thyme
0.5 tsp savory, leaves, ground

1 Preheat oven to 400°F.
2 Coat large skillet with cooking spray, heat over medium. Add onions, peppers, and garlic. Cook 5 minutes.
3 Mix in tomatoes, cover, and cook 5 minutes. Uncover and cook 5 minutes until most of the liquid is absorbed. Sprinkle with salt and pepper. Transfer mixture to bowl and set aside.
4 Slice eggplant into 3" x 1/2" strips. Combine eggplant and zucchini in a frying pan and coat with cooking spray.
5 Recoat skillet with cooking spray. Add eggplant and zucchini. Cook over medium heat, stirring frequently until golden. Sprinkle with salt and pepper.
6 Spoon half the eggplant mixture into a 1-1/2 quart casserole dish.
7 Top with 1/4 of the oregano, marjoram, thyme, and savory.
8 Spoon half of onion mixture overtop and season with 1/4 of the herbs.
9 Continue layering until all eggplant, onion, and herbs are used.
10 Bake for 15 to 20 minutes, until heated thoroughly.