Ingredients
6 Tbl olive oil, divided
2 cups thinly sliced leeks, rinsed well and chopped (2 leeks)
1 Yukon Gold potato
Salt and pepper
1 small eggplant (8oz.), sliced 1/4" thick
1 large zucchini (8oz), sliced in 1/4" slices
3 large beefsteak tomatoes, sliced 1/4" thick
1/4 cup Kalamata olives, roughly chopped (opt)
1-2 cloves garlic, sliced thin
2 tsp fresh thyme leaves, divided
Preparation
Preheat oven to 450 degrees. Drizzle 1 Tbl oil in shallow 2-quart baking dish. Layer half of each ingredient in the following order: leeks, potato, 1/2 tsp salt, pinch pepper, eggplant, zucchini, tomatoes, 1/2 tsp salt, pinch pepper, olives or garlic, thyme, 2 Tbl olive oil. Repeat. Cover loosely with foil. Bake 20 minutes, then remove foil. Press vegetables down with a spatula and bake until potato is tender and edges are well carmalized, about 45 minutes more. Let cool 10 minutes before slicing.
