This is one of my all time favorite fall dishes when all those baskets of zucchini, eggplant and tomatoes are $1.00 . It�s like a ratatouille but not as much work. It takes about an hour to assemble if you have two people working, not that much longer with one. It is delicious reheated so make lots. If you are a meat eater, it is great with lamb chops. If not, brown rice or bread might be good with it. You need something to mop up all the good veggie juices. The recipe is from the Saveur Authentic French Cookbook. Here goes. Enjoy.

Tien de Legumes
(Mediterranean Vegetable Casserole)

�The vegetable dishes (sometimes bound with eggs) called tiens a re popular in tradtional kitchens all over the south of France. Orignally, it is said, tiens were constructed so that their cooking time corresponded to the time it took to bake bread in a communal oven, because housewives owuld make them up at home, then bring them to these once common public facilities to share the baker�s fire.�

1 medium eggplant, peeled
Salt
2 medium yellow onions, peeled and chopped
3 gloves garlic, peeled and minced
� cup extra virgin olive oil
Freshly ground black pepper
2 medium zucchini, sliced diagonally, about � inch thick
6 medium ripe tomatoes, sliced
Leaves from 2 springs fresh herbs, such as thyme, rosemary or oregano. I also use basil.
� cup grated parmigiano-reggiano

1. Cut eggplants in one inch cubes. Sprinkle with tsp salt and place in colander. Drain for 30 minutes and pat dry with paper towels.
2. Cook onions and garlic in 3 tbsp olive oil in large skillet over medium heat until lightly browned, about 10 minutes. Transfer to a medium baking dish. Add 2-3 tbsp oil to same skillet, then add eggplant and cook until tender and slightly browned. (I always find this takes lots longer and requires much more oil). Season to taste with salt and pepper and stir into onion mixture.
3. Preheat oven to 400. Arrange zucchini and tomatoes in alternating layers over eggplant, ie. working down long side of pan, place a slice of zucchini, a slice of tomato, a slice to zucchini etc. then start on next row. If you have enough veggies and you pan is deep enough, you can add a second layer. Top with herbs, sprinkle with remaining 2-3 tbsp oil and bake 30-40 minutes. (Don�t over bake, length of time depends on how ripe tomatoes are and how thin you sliced zucchini). Sprinkle with cheese just before serving.