¼ cup extra virgin olive oil
2 or 3 medium sized heirloom tomatoes sliced ½ inch thick
1 lb. eggplant peeled and sliced into rounds about ¼ inch thick
4 sprigs of thyme
salt and fresh ground pepper
1 cup coarsely crumbled goat cheese
Preheat the oven to 425°. Brush a large oval baking dish with 1 tablespoon of olive oil. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Remove stems from thyme sprigs and scatter leaves on top of the tomatoes and eggplant. Season with salt and pepper. Drizzle the remaining olive oil over the top. Cover and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices.
Uncover and bake for about 25 minutes longer, or until the juices have evaporated and the vegetables are very tender. Sprinkle the goat cheese on top and bake for about 10 minutes, or until lightly browned. Serve warm or at room temperature.
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