Preheat the oven into 180°C.
With a mandolin, cut the zucchini lenghtwise.
Cut the eggplant in two and cut it also lenghtwise.
Peel the potatoes, wash them and cut them in thik slices.
Cut the tomatoes in slices.
Put vegetables in a dish, by alternating tomatoes, zucchini, eggplant and potatoes’s slices.
Salt and add pepper. Put olive oil and spinkle with fresh thyme.
Drop for an hour.
Prick the vegetables with the tip of a knife to check the cooking and extend the cooking for 15 minutes if necessary.