Eggplant, Zucchini and Potatoes

1 medium eggplant
3 zucchini
3 medium white potatoes (for variation you can substitute 6-8 smallish new potatoes)
2 medium tomatoes
3 cloves garlic
olive oil

Take a medium baking pan and lightly cover its bottom with the oil, peel and cut the potatoes, eggplant and zucchini into thin slices. Mince the garlic. Lay the sliced veggies in alternate layers, sprinkling with oil and garlic when adding a layer. Top off with slices of tomatoes. Bake uncovered at 350F for 40-50 minutes. If the tomatoes are still soft, turn the broiler on for a few seconds.

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