Pressed Summer Vegetables

Directions

1. 1
   Slice eggplant and zucchini lengthwise.
2. 2
   Preheat oven to 180C (355F).
3. 3
   On a plate covered with a silicone cloth, place the slices of vegetables coated with a brush of olive oil and thyme.
4. 4
   Bake for about 10 minutes until the slices are soft.
5. 5
   Cut the onions into small chunks and saute with 2 tablespoons olive oil in a skillet at low heat for 20 minutes.
6. 6
   Add black olives and chopped basil and cook for 5 minutes.
7. 7
   Re-cover the cake pan with plastic wrap..
8. 8
   Arrange the eggplant slices in bottom of the pan, then a layer of roasted tomatoes and a layer of onions and zucchini.
9. 9
   Repeat layers successively.
10. 10
    Fold the eggplant slices, then cover with more plastic wrap.
11. 11
    Refrigerate for one night placing a board covered with weights (cans for example) on the dish.
12. 12
    Eat cold the next day.