Tian of Potatoes, Zucchini, Eggplant, and Whole Garlic

Ingredients:
3 baking potatoes
3 long, purple Japanese eggplants
3 zucchini
1 bulb of garlic, unpeeled (but clean)
coarse kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
5-6 sprigs of fresh rosemary

~Preheat the oven to 400 F. Thinly slice the potatoes, eggplant, and zucchini.
Arrange the vegetables in a shallow baking dish, alternating rows of the different vegetables. Put the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
Arrange the rosemary sprigs on top of the vegetables and bake for 30-40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.

Serves 4-6