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Baked Zucchini with Eggplant and Tomatoes


1 md Thinly sliced eggplant
1 md Thinly sliced zucchini
2 Tomatoes, sliced thinly
1 md Thinly sliced onion
1/4 ts Dried thyme
1/4 c Chicken stock
3 cl Galric, minced
1 tb Low sodium soy sauce
ds Pepper


Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out. Combine remaining ingredients and pour over vegetables. Bake at 400 degrees F. covered, a half hour.

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