One that I've grown to love is veggie provincial.You start by chopping 2 fennel bulbs and 4 leeks.Saute them in butter (1/2 a stick)give or take.This could take up to 30 min. They need to cook down as noted in the 2nd picture
While that's going on I slice tomatoes zucchini and eggplant into thin slices.Once the leek/fennel is sauteed stir in about a teas.of chopped garlic.
Place this at the bottom of your casserole dish sprinkle with fresh thyme and Parmesan cheese then cover with the sliced veggies.I used about 3 zucchini 4 tomatoes and 2 eggplant for this one .It all depends on the size of your dish and how thick or thin you like to slice your veggies.This one was on the thin side.I like to line up the veggies and then pile them in my hand till they are ready to tip over then I lay them over the leek/fennel blend.I start with eggplant,tomato and zucchini but I don't think it really matters where you start.
Paint this with olive oil and sprinkle with more Parmesan before baking at 350 till tender About 1/2 hr. I could live on this recipe. It's truly one of my favorites.............said the hobbit