Peel and cube eggplant. Sauté in oil with onion & garlic. Add thyme and tomato paste. Simmer till eggplant is soft.

Prepare 10" tart pan by layering with phyllo sheets. After each sheet is placed in greased pan, brush on oil and 1 tsp. parmesan cheese. Trim around edge of tart pan so phyllo is up sides of pan, but not over the edge.

After pan is prepared with the phyllo, spread eggplant mixture on bottom of pan. Top with provolone cheese.

Cut plum tomatoes and zucchini into thin slices and place slices in concentric circles over top of provolone cheese. Sprinkle with 1 Tbsp. parmesan cheese.
Bake at 350 degrees for 1 hour. Can be served at room temp.