Step 1

Cut the eggplant into about 1-inch cubes. Sprinkle generously with salt and place in a colander. Let the eggplant drain for 30 minutes then remove it and pat dry.

Step 2

Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons of the olive oil and cook the onions and garlic until slightly browned, about 10 minutes. Transfer to a medium baking dish.

Step 3

To the same skillet, add another 2-3 tablespoons of olive oil and cook the eggplant, stirring constantly, until tender and slightly browned. About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish.

Step 4

Preheat the oven to 400 degrees.

Step 5

Arrange the sliced zucchini and tomatoes over the eggplant and onion mixture. Sprinkle with the Herbes de Provence, drizzle with remaining oil and season with salt and pepper.

Step 6

Bake for 40 to 45 minutes or until the zucchini is tender and the tomatoes are beginning to brown around the edges.

Step 7

Remove from the oven and allow to cool for 5 to 10 minutes. Sprinkle with the Parmesan cheese if using.