Zubereitung

1. 1

   Heat the oven to 200°C. Peel the potatoes and slice them thinly, then cut the zucchini, eggplant and tomatoes into even, thin rounds.

2. 2

   Finely dice the red onion and garlic, soften them in a little olive oil until translucent, and spread over the base of a round baking dish.

3. 3

   Stand the vegetable and potato slices upright in tight concentric circles, drizzle with the remaining olive oil and season with salt, pepper and thyme.

4. 4

   Scatter over the grated Gruyère and breadcrumbs, then bake until golden brown and the vegetables are tender.