Zucchini, Eggplant, Tomato Gratin

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 cups sliced yellow onion
• 1 cup of sliced red, orange, or yellow bell peppers
• 1 long eggplant
• 1 large zucchini, or other summer squash
• 2 medium sized tomatoes
• 3 cloves of garlic, peeled and smashed
• 1 1/2 teaspoons salt
• 2 tablespoons chopped fresh parsley
• 2 ounces Provolone cheese, sliced or grated
• 3 tablespoons grated Parmesan cheese

Directions

1. Warm 2 Tbsp of the olive oil in a large sauté pan over medium high heat. Stir in the sliced onions and cook, stirring often, until they begin to brown, about 10 minutes. Add the sliced bell peppers and keep cooking until the peppers soften and the onions are deeply browned, about 5 to 6 minutes more.
2. When the onion mixture is ready, spoon it into a roomy gratin dish or casserole. While that is cooking, cut the eggplant and zucchini into 1/4-inch rounds. Slice the tomato into 1/4-inch pieces too, cutting it in half or quarters first if that makes the slices closer in size. Aim for vegetable pieces that are roughly the same size, because they will tuck together much more nicely.
3. Preheat the oven to 350 degrees F (175 degrees C). Smooth the onions and bell peppers into an even layer in the bottom of the dish, then set the smashed garlic over them. Arrange the eggplant, zucchini, and tomato slices over the top, alternating the vegetables as you go and fanning them across the dish.
4. Scatter the salt and parsley over the vegetables. Add the Provolone and Parmesan, then drizzle the remaining tablespoon of olive oil around the edges where the vegetables touch the dish.
5. Cover the dish with foil; if you like, rub the underside with a little olive oil so the melting cheese does not grab onto it. Bake at 350 degrees F (175 degrees C) for 40 minutes. Take off the foil, switch on the broiler, and broil for 5 minutes, or until the top is nicely browned.