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Cut the vegetablesinto thin slices of equal size. For the eggplant, I recommend to cut the eggplant slices in two as eggplant tend to have a larger diameter as zucchini and tomatoes. It will be easier to assemble afterwards.
Preheat the oven to 200° C (390 °F). Prepare the seasoning by mixing the olive oil with the minced garlic and half of the herbs.
In a glass or terracotta dish, begin by placing two tablespoons of the olive oil and garlic mixture in the bottom of the dish. Then arrange the vegetable slices in layers: I like to start with an eggplant slice, a zucchini slice, and a tomato slice. Continue either in a long row if you are using a rectangular dish or in a circular pattern if you are using a round dish. Finish by pouring the remaining olive oil mixture over the vegetables. Season generously with salt and black pepper. Sprinkle with the remaining herbs.
Bake for 35-40 minutes. When the vegetables begin to brown, cover the dish with aluminum foil. Add a few thyme sprigs or fresh basil for decoration.