Preheat oven to 210°C (gas mark 7). Cut the eggplant, zucchini and tomatoes into thin slices. Rub the bottom of your dish with a clove of garlic.
Layer with alternating slices of tomatoes, eggplants, zucchini and Fol Épi strips. Sprinkle the Herbes de Provence and drizzle the olive oil over the dish. Bake 30 minutes.
- For a heartier dish, add some roundly cut potatoes (Bintje) between the layered slices of vegetables. Then, cook 10 additional minutes.
You may use: - Slices of grilled, frozen eggplant - Frozen zucchini