Provençal Vegetable Casserole

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 large beefsteak tomatoes, sliced 1/4 inch thick

Salt and freshly ground pepper

1 large onion, thinly sliced

2 garlic cloves, minced

2 teaspoons chopped thyme

One 1 1/2-pound eggplant, sliced lengthwise 1/4 inch thick

Two 1/2-pound zucchini, sliced lengthwise 1/4 inch thick

2 tablespoons chopped parsley

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