Zucchini, Eggplant, Tomato Gratin Recipe

We're topping this gratin with provolone and Parmesan cheeses. You could easily top it with Gruyere instead. For a more Provencal approach, skip the cheese all together and top with bread crumbs, minced garlic, parsley, and olive oil.

INGREDIENTS

• 3 Tbsp olive oil
• 2 cups sliced yellow onion (1 large onion)
• 1 cup of sliced red, orange, or yellow bell peppers
• 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
• 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
• 2 medium sized tomatoes
• 3 cloves of garlic, peeled and smashed
• 1 1/2 teaspoons salt
• 2 Tbsp chopped fresh parsley
• 2 ounces Provolone cheese, sliced or grated
• 3 Tbsp grated Parmesan cheese

Directions

1.  In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.
2. ......................
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