Provencal Vegetable Frittata
This frittata artfully layers eggplants, zucchini and tomatoes on top.
The frittata can be cooked completely on top of the stove. Cover with a lid or foil and cook on low heat until set, about 25 minutes.
The tomatoes require 12 hours' drying time in the oven; they can be prepared several days in advance and stored in the refrigerator.