Preheat oven to 325 degrees. Sauté onions, thyme and garlic in 1 tablespoon olive oil until tender. Spread in bottom of casserole. Thinly slice tomatoes, eggplant and zucchini. Place on top of onions in a repeating, slightly overlapping pattern-tomatoes, eggplant, zucchini-to fill the casserole.
Drizzle olive oil and thyme on top. Bake uncovered for 30 minutes. Turn oven up to 350 degrees and cook another 10 minutes.
This is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.
Check out some more sample recipes: