Heirloom Tomato And Eggplant Gratin

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1/4 cup extra-virgin olive oil

1 1/2 pounds tomatoes, sliced 1/2 inch thick

1 pound baby Italian eggplants, peeled and sliced into rounds 1/4 to 1/3 inch thick

4 thyme sprigs

Sea salt and freshly ground pepper

1/4 pound goat cheese, coarsely crumbled (1 cup)

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