I found this recipe years ago, added my own touches and it has always been a favorite. I love serving this room temp at al fresco dinner parties, paired with a crisp dry Sauvignon Blanc, the combination is pure bliss.
6 tablespoons extra virgin olive oil
2 cups thinly sliced leeks, rinsed well
1 large yellow potato sliced 1/4 inch thick
1 small eggplant, sliced 1/4 inch thick
1 large zucchini sliced 1/4 inch thick
3 large beefsteak tomatoes sliced 1/4 inch thick
1/4 cup pitted greek olive mix – or just use calamata, roughly chopped
2 tsps. fresh thyme
several springs of fresh rosemary
coarse ground salt and pepper
Drizzle 1 tbsp. olive oil in a 2-quart baking dish. Layer half the leeks in the dish, then cover with half the potato, season with salt and pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes, season with salt and pepper. Scatter half the olives and half the thyme and a few sprigs rosemary. Drizzle with 2 tbsp. olive oil. Repeat the layers and seasoning with the remaining vegetables, finish with the olives and rosemary sprigs. Drizzle with remaining olive oil and cover loosely with foil. Bake 20 minutes in preheated 450 F oven. Press vegetables down with a spatula and bake until potato is tender and edges are carmelized, about 45 minutes more. Remove and cool somewhat before slicing.