TOMATO, SQUASH AND EGGPLANT GRATIN

Tomato, Squash and Eggplant Gratin image

This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.

Provided by Martha Rose Shulman

Categories side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

2 pounds ripe, firm tomatoes, round or Roma, sliced thin
1 red torpedo onion, sliced thin
1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin
1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs

Steps:

Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams