Roasted Eggplant Casserole

From the French market more recipes of French cuisine

2 garlic cloves,

6 tablespoons olive oil

1 large clean eggplant

2 pounds ripe tomatoes

8 to 10 baby red potatoes

8 sprigs of thyme, leaves only plus 3 to 4 sprigs

sea ​​salt, to taste

black pepper, to taste

1 cup vegetable broth

1 cup feta cheese (goat cheese is great too!)

CAUTION: Do as I say and not as I did. Pre-cook your potatoes for a few minutes in the microwave to boil before you start assembling your dish. Let them not overcooking, but "al dente".

Preheat oven 375F. Rub your Black pottery baking dish with garlic and a little olive oil.

Slice eggplant, tomatoes and potatoes 1/2 "thick. Layer the potatoes in the bottom of the dish along with the ends of the eggplant and tomatoes. Add thyme, salt and pepper to taste.

Then start to layer the eggplant and tomatoes and add salt, pepper and thyme on each layer.

Put the whole thyme sprigs in the upper layer.

Add vegetable stock and drizzle the remaining olive oil.

Bake for 45 minutes - 350 F

Reduce heat to 325F for another 45 minutes. Or cover in aluminum foil and leave to 350F.