Provençal Aubergine Tomato Gratin and Pictorial Viognier

• 1 large Aubergine, sliced into rounds
• 2 Courgettes, sliced into rounds
• 3-4 large tomatoes, sliced into rounds
• 1 large onion, thinly sliced (optional)
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp Herbes de Provence
• Salt, pepper, and a pinch of cayenne or chili pepper
• Parmesan cheese for topping (optional)

Instructions:

1. 1. Preheat oven to 350°F (175°C). Rub an earthenware casserole dish with a little olive oil and the minced garlic.
   2. Arrange alternating slices of eggplant, zucchini, and tomato vertically in the dish.
   3. Drizzle with remaining olive oil and sprinkle with Herbes de Provence, salt, pepper, and the optional cayenne.
   4. Bake for about 45-60 minutes until the vegetables are tender. Top with Parmesan cheese and bake for another 10 minutes until golden brown.