Preparation time: 30 minutes
Cooking time: 1 hour
- Wash the courgettes and aubergines, remove the ends, then cut into slices. Peel the onions and cut into thin slices. Peel and slice the garlic.
- Arrange the vegetable slices in a tian (terracotta baking dish) using alternating colours and packing together snugly. Insert the sliced garlic at regular intervals. Season with salt and pepper, sprinkle on the thyme and bay leaves (crush them slightly beforehand) and drizzle with olive oil.
- Bake for 1 hour at 160° (th. 5). Check the tian remains moist (add a little warm water if necessary).