Baked Zucchini Eggplant (Aubergine) And Tomatoes - cooking recipe

Ingredients

1 medium thinly sliced eggplant
1 medium thinly sliced zucchini
2 tomatoes, sliced thinly
1 medium onion, thinly sliced
1/2 cup sliced mushrooms
1/4 teaspoon dried thyme
1/4 cup chicken stock
3 garlic cloves, minced
1 tablespoon soy sauce
1 dash pepper
cooking spray

Preparation

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; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.