Eggplant de Provence - Roasted Eggplant, Onion, and Tomatoes

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   ["Slice 1/2"" thick rounds of eggplant and peel off skin.", "Salt and rest for 1 hour, rinse well.", "Oil a flat baking dish and lay the slices in.", "Lightly Salt the slices to taste.", "Slice 1/4"" thick rounds of large onions and lay on the eggplant.", "Slice 1/4"" rounds from large tomatoes and lay on the onion.", "Sprinkle with a touch more salt, some thyme and then drizzle with good extra virgin olive oil.", "Bake in a slow oven about 325 degrees (175 C.) for at least 1 1/2 hours, until vegetables are caramelized and soft.", "Serve warm or at rested to room temperature as a side dish to your entree or as the entree of a meatless luncheon."]

* Per serving · 4 servings · Values may vary.

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