This is definitely a feel-good for your soul kind of dish, at least it is for me! It reminds me of a North African dish we used to make for the Jewish holidays when I was a little girl (except it also had chicken). The fresh ginger and blend of sweet spices and raisins simmer slowly with the eggplant and thinly sliced onions resulting in an absolutely luscious sauce. 

• Preheat the oven 350 F
• Sautee the onions in the olive oil until just soft (about 10 minutes) but not fully cooked (they will continue to cook in the oven) and set aside.
• Cut the eggplants into thick slices (about 1 inch) and the tomatoes into quarters and place them together in a large bowl.
• Add the warm onions (with the oil they are cooked in), the spices, bay leaves, salt and pepper to the bowl and mix gently to coat all the ingredients (see the little video clip below).
• Transfer to a large baking dish in one layer as best you can, and place in preheated oven.
• Bake for an hour (or more depending on your own oven, but make sure they are to the point of being almost caramelized, like the photo), stirring gently twice throughout, to make sure all the juices cover the eggplants.
• Serve with fresh sprigs of thyme.