At this time of year, we can be positively overrun with fresh, tasty vegetables. This side dish provides another option for enjoying them, and it is an appropriate accompaniment for almost any meal. A vegetable gratin is also one of the most delicious ways to serve eggplant. A little cheese makes everything taste better! Leftovers also taste great the next day, at room temperature, as a salad.
- 2 small onions, peeled and thinly sliced
- 2 small or 1 medium eggplant, cut into thin rounds
- 4 small or 2 medium zucchini, cut into thin rounds
- 5 small or 3 medium tomatoes, thinly sliced
- 1 garlic clove, peeled and cut in half
- 2 tsp. fresh minced herbs
- Salt to taste
- ¼ cup olive oil
- Grated Parmesan cheese to taste (optional)
Preheat the oven to 350 degrees. Generously rub the bottom of a gratin dish with the cut sides of the garlic. Add the onion to the dish in a single layer. Sprinkle with salt and herbs, and drizzle with some of the olive oil. Continue layering with the eggplant, zucchini and tomatoes, again sprinkling each layer with salt, herbs and oil, finishing with a generous layer of Parmesan. Cover with aluminum foil and bake until the vegetables are very tender, about 1 hour. Remove the foil and broil for 2-3 minutes, until the cheese is melted and bubbly.