1. Preheat the oven to 375°F (190°C).

2. Slice the eggplant, zucchini, bell peppers, and tomatoes into thin rounds.

3. Layer the sliced vegetables in a baking dish, alternating between the different vegetables. Drizzle with olive oil and season with salt, pepper, and herbs.

4. Cover the dish with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the vegetables are tender.

5. Serve hot or at room temperature as a side dish or over grains for a main course. Enjoy!