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Preheat the oven to 400F.", "Slice eggplant in half lengthwise and score flesh in a grid-like way. Place garlic cloves in the slits. Drizzle 1 tsp. olive oil on both halves. Close the eggplant, with the thyme between the halves and wrap tightly in foil. Bake in oven for 55 mins to 1:20h. The inside should no longer be white.", "Scoop out the flesh into a pot, discarding the seeds. Blend into a smooth paste with an emulsion blender (handheld blender). Dry the mixture over the stove until it thickens.", "Season as desired and add the remaining olive oil (the oil is used to improve the ""mouthfeel"" and to make it more smooth).", "Caramelized onions: Slice onions thinly.", "Allow the onions to caramelize. If the sugars at the bottom of the pan develop too rapidly, scrape them with a wooden spoon after adding a few tablespoons of cold water to deglaze the pan.", "When the onions are halfway to a compote state, they should be ready.", "Vegetable hash: Chop onion finely. Mince garlic. Cut peppers into 5mm cubes. Cut zucchini into 5mm cubes (I prefer to use only the exterior for color and use the inside to make zucchini noodles).", "Heat olive oil in skillet on medium heat. Add the onion, allow to soften. Add a pinch of salt. Then add the garlic and allow to soften.", "Add the peppers, season, and cook for 3-4 mins until they begin to soften, then add the zucchini.", "Lower the oven to 350F.", "Layer eggplant compote, then caramelized onions, the vegetable hash and finally the cheese. Place in oven for 20 mins. Finish by broiling the cheese at the surface."]
