Cut all the vegetables into thin slices (if you like you can lightly fry the potatoes to make the taste stronger).
Sauté the onion and garlic in olive oil.
As soon as they get golden brown add the cracked wheat until it gets translucent (stirring) and before you remove from heat mix in the raisins, the spices and the herbs (finely chopped).
Preheat the oven to 180°C.
Brush a baking tray with oil and then place a layer of potatoes, a layer of zucchini, a layer of tomatoes, a layer of eggplants, then spread the mixture with the cracked wheat and continue the same process backwards finishing with a layer of potatoes.
Sprinkle the top with the breadcrumbs and then with olive oil.
Pour a little oil between each layer.
Bake in the oven for 45'.
