Prepare two individual 5-inch pie plates. Place eggplant strips in a bowl. Sprinkle some salt over the strips and let it sit for 15 minutes. Rinse and drain.

Saute onions in a medium sized pan with 1 tablespoon olive oil for about 4 minutes. Add minced garlic and continue to sauté for another minute. Remove and divide evenly between the two individual 5-inch pie dishes.

Roll a strip of eggplant into a tight circle, then wrap a strip of yellow squash around that followed by a strip of zucchini. Continue wrapping and alternating the vegetables until you can’t hold it in your palm any more. Place it in the pie dish on top of the cooked onions and garlic while still holding on so that vegetables do not unravel. Continue wrapping and alternating the vegetables in the pie dish until it is filled and vegetables are tightly packed.

Shave or sprinkle salt and pepper onto vegetables.

Combine the 2 remaining tablespoons of olive oil, dried thyme, and dried dill weed in a small boil. Drizzle onto vegetables.

Place both pie dishes on a baking tray and bake in a pre-heated 375°F (190°C) oven for 30 minutes.

Remove and serve immediately.