Tian de Legumes from The Cooking of Provence by Patricia Lousada

Ingredients

• 2 large mild onions, sliced finely
• 3–4 tablespoons chopped fresh parsley or 1–2 tablespoons fresh or dried thyme
• 150 ml (¼ pint) extra-virgin olive oil
• 12 tomatoes, skinned and sliced 5 mm (¼-inch) thick
• 3 garlic cloves, chopped finely
• 2 aubergines, sliced into rounds 5 mm (¼-inch) thick
• 8 small courgettes, sliced into rounds 5 mm (¼-inch) thick
• salt
• pepper