Rinse all the vegetables first and then dry with the kitchen towel.

Cut the eggplant into slices and salt them with freshly ground salt. Put them into colander and set aside for min. 30 minutes.

Preheat the oven to 200 C – upper and bottom heat, no fan assisted.

Cut zucchini and tomatoes into equally thin slices and set aside. Peel the garlic cloves and cut finely.

Sprinkle the bottom of the baking dish with olive oil and place the garlic slices in the bottom. Dry the eggplant slices with a kitchen towel and stack all the vegetable slices upright against the long side of the dish, tightly and slightly overlapping each other, in the following manner: eggplant, tomato, zucchini, eggplant, tomato, zucchini and continue until you have no more vegetable slices left and no more room in the dish to fill.

Sprinkle them all with a bit of salt, ground pepper and Herbes de Provence. Drizzle a bit of olive oil over the vegetables, cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil from the dish and bake now uncovered for a further 20-30 minutes.

Remove the dish from the oven, garnish with fresh basil or other green leaves and drizzle with some more oilve oil. Ready to serve now!