Baked tomato, courgette and aubergine (vegan)

I think it's about time I make a bakes dish that isn't sweet. I'm not including this as one of my two a week because its just too easy, albeit a dish that requires a long baking time. It's extremely healthy and I used it as a main dish for dinner, but you may want to use it as a side dish.

Ingredients
1/2 cup oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
1 small aubergine, thinly sliced lengthwise
3 garlic cloves, thinly sliced
Salt and pepper to taste
Method

1. Preheat oven to 200 degrees C
2. Pour some of the oil to cover the bottom of a 9/13 inch rectangular baking dish.
3. Layer in half of the onion slices and one third of the tomatoes. Sprinkle with salt, pepper and half of the garlic. Add a layer of aubergine and sprinkle more salt and pepper. Add another layer of tomatoes, the courgette, the remaining garlic and the rest of the onion. Top with the remaining tomatoes.
4. Press down on the mixture with your hand. Pour over the remaining oil and season with salt and pepper. The veggies will be piled really high but don't worry, it will collapse as it bakes.
5. Bake uncovered for 1.5 hours. After 45 minutes, press the mixture down firmly with a spatula and return to the oven. Let it cool for at least 10 minutes, then cut and serve.

Original recipe: Char-baked tomato, zucchini and eggplant

Simple and healthy :)