Vegetables - Peperonata alla Campagnola

1 small onion, sliced thin
1 pound tomatoes, chopped
1 1/2 pounds peppers in broad strips
10 oz zucchini, in thick sliced disks
10 oz potatoes, diced
10 oz eggplant, cubed
Salt & pepper
Herbs de Provence

Preheat oven to 350 F. Lightly oil baking dish with olive oil, add all vegs in order. Top with s&p and herbs. Stir to combine all. Cover, bake 45 mins or longer. When eggplant is done, dish is ready. Serve hot, tepid or cool.

Great for soup next day in a bit of chicken broth!