Rustic Vegetable Tart

Got another delivery of vegetables from my mother-in-law's garden and to be honest I have veggie overload, but this tart recipe puts me back in the veggie mood.  Visually pleasing, simple to make and most importantly, very tasty.  Can be eaten hot or cold.

Ingredients:
-1 eggplant
-1 zucchini
-2 tomatoes
-3 onions
-puff pastry
-mixture of dried herbs (rosemary, basil, thyme, etc.)
-olive oil
-1 teaspoon of sugar
-salt and pepper

Instructions:
-Chop up the onions and sauté in olive oil.  Eventually add sugar and sauté until the onions are caramelized.
-Slice up the eggplant, zucchini and tomatoes into thin slices.
-Put the eggplant and zucchini slices in a bowl and toss them in olive oil so that each slice is nicely coated. Spray or brush the tomatoes with olive oil.
-Cover the pie pan with parchment paper and place the pastry on top, so that the pastry does not stick  to the pan and is  easy to take out when finished.
-Cover the pastry with the carmelized onions.
-On top of the onions, add the vegetable slices, in a circular pattern, starting with the eggplant, tomato then the zucchini and repeat until the pastry is completely covered (circular pattern from the outside in).
-Spinkle herbs, salt & pepper.
-Cook in the oven at 200 degrees C/400 degrees F for 35 minutes.

Optional:

-Olives can be added on top prior to baking.