1/2 small onion, finely chopped
Slice all vegetables into thin slices and arrange concentrically on top of tomato mixture. (For really big pieces, most of the eggplant, I cut them in half so they would fit better.)
Drizzle remaining olve oil over vegetables and season with salt and pepper. Add a bit of cheese on top and a few sprinkles of thyme.
Cover dish with a piece of parchment paper cut to fit inside.
Bake approx. 30 to 35 minutes to where the veggies are cooked but not totally limp. The tomato sauce should be bubbling up around the veggies. I like to put a little more cheese on the top of mine after I serve it, because I LOVE cheese!!
I was going to be all fancy & make my own garlic bread, but got lazy & just threw some frozen stuff in the oven. We had this last night with some breaded chicken strips & it was so very yummy!!!