Authentic home cooking from France, with US measurements. 
Open in Cookpad AppSteps
- 1
Prepare the vegetables. Slice the zucchini, eggplants, and potatoes into rounds. Soak the eggplant and zucchini in salted water for 15 minutes, then rinse.
- 2
Bring the tomatoes to a boil. Sauté the chopped onion in a drizzle of olive oil, then add the bell pepper cut into small cubes. Season with salt and pepper. Grate the tomatoes and add 1 tablespoon tomato paste, chopped parsley, thyme, Herbes de Provence, 2 tablespoons olive oil, chopped garlic, salt, and pepper. Pour in this sauce and cook for 3 minutes.
- 3
Grease a baking dish with olive oil. Pour in the sauce, then layer the vegetable slices on top.
- 4
In a small bowl, mix 4 tablespoons olive oil, Herbes de Provence, salt, and pepper. Stir well and pour evenly over the vegetables. Cover with parchment paper, then aluminum foil.
- 5
Bake at 400°F (200°C) for 40 to 45 minutes. Remove the aluminum foil for the last 15 minutes, until the vegetables are tender.
- 6
You can serve this with sautéed turkey with Herbes de Provence, meat, rice, or any side of your choice.
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