Eggplant and Zucchini Gratin

Eggplant and Zucchini Gratin

1/2 cup olive oil
1 clove garlic
3 medium onions, halved and sliced
1 teaspoon minced fresh thyme
1 pound small zucchini
1 pound small eggplant
1 1/3 pound small Italian tomatoes

Rub the bottom of a shallow gratin dish with the garlic clove. In 1/4 cup olive oil, cook the onions until soft but not brown. Spread this mixture on the gratin dish. Sprinkle with fresh thyme and season well with salt and pepper.

Wash the zucchini and eggplant and make lengthwise stripes on them with a vegetable stripper. Slice the zucchini, eggplant and tomatoes into rounds. Overlap alternating slices of eggplant, zucchini and tomato over the onion mixture. Season with salt and pepper and sprinkle over another 1/4 cup olive oil. Bake the gratin in a preheated oven at 350 degrees for about 30 minutes, or until the vegetables are tender. Serves 4-6.

Recipe from Tante Marie's Cooking school, shared by Daintry Thomas