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1
Preheat oven to 300 degrees.
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2
Season the cut sides of the tomatoes lightly with salt and pepper and place cut sides down on a lightly oiled baking sheet.
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3
Bake until the tomatoes are very lightly browned and collapsed, about 3 hours.
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4
Set aside.
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5
Raise the oven temperature to 450 degrees.
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6
Sprinkle the eggplant slices lightly with salt and transfer them to a large colander to drain for 30 minutes.
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7
Wipe the slices dry with paper towels and place them in a single layer on one or more lightly oiled baking sheets.
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8
Roast the eggplant slices, turning once, until they are soft and lightly browned, about 20 minutes.
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9
Set aside.
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10
Meanwhile, in a large, heavy-bottomed kettle, heat the 3 tablespoons of olive oil over medium heat and add the red and yellow onions and garlic.
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11
Cook, stirring frequently, until the onions are very soft and lightly caramelized, about 25 minutes.
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12
(Lower the heat if the bottom of the pan begins to scorch.)
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13
Add the wine, stock, herbs and 1 teaspoon salt and 1/4 teaspoon pepper.
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14
Raise the heat to high and continue to cook until the mixture thickens slightly, about 5 minutes.
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15
Lower the oven to 400 degrees.
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16
Spread a thin layer of the onion mixture in the bottom of a 13-by-9-inch baking pan.
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17
Top with half the eggplant slices, half the tomatoes and half of the remaining onions.
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18
Top with the remaining eggplant slices, tomatoes and onions.
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19
Bake until bubbly and lightly browned, about 35 to 40 minutes.
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20
Let stand for 10 minutes before serving.
