1. 1

   Step 1

   Preheat the oven to 200°C.

2. 2

   Step 2

   Slice 380 g eggplant, 540 g zucchini, 420 g red onions, and 700 g tomatoes into rounds.

3. 3

   Step 3

   Toss the eggplant and zucchini with 6 g salt in a bowl.

4. 4

   Step 4

   Place the vegetables in a colander over a bowl and let drain for 10 minutes.

   Timer 10 min
5. 5

   Step 5

   Spread 15 ml olive oil, 30 g tomato paste, and 2 cloves minced garlic in a baking dish.

6. 6

   Step 6

   Shake excess water from the drained eggplant and zucchini.

7. 7

   Step 7

   Toss the drained vegetables with 3 g salt.

8. 8

   Step 8

   Arrange vegetables vertically in the dish, alternating eggplant, zucchini, onion, and tomato.

9. 9

   Step 9

   Drizzle the vegetables with the remaining 75 ml olive oil.

10. 10

    Step 10

    Sprinkle with the remaining 2 cloves garlic, 3 g salt, 1 g pepper, and 3 g herbes de Provence.

11. 11

    Step 11

    Bake for 40 minutes until the vegetables are soft and lightly browned.

    Timer 40 min

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