Directions
Remove outer peel from eggplant and dice into ½ inch pieces
Heat 1-2 oz. of olive oil in a heavy gauge skillet
Sauté the diced eggplant for 2-3 minutes then place on a towel to drain
After draining place cooked eggplant into a small oval casserole dish
Preheat oven to 375° F
Carefully slice the zucchini , yellow squash , and tomatoes about ¼ inch even slices
Slice the Alouette® Brie Log also into ¼ inch slices (utilizing a cheese wire makes simplifies this)
Begin placing sliced yellow squash , zucchini , sliced Alouette® Brie Log and tomatoes in a shingled pattern working from the outside of the casserole towards the center
When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme
Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly