Vegetable Gratin

• 1 small eggplant, halved lengthwise and thinly sliced crosswise
• 2 small yellow squash, thinly sliced crosswise
• 1 tbsp kosher salt
• 4 carrots, peeled and thinly sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp tomato paste
• 1/4 cup white wine
• 1 medium tomato, thinly sliced
• 1 yellow bell pepper, seeded, deveined, and sliced lengthwise into 1/2 inch strips
• 1 red bell pepper, seeded, deveined, and sliced lengthwise into 1/2 inch strips
• 1 bulb fennel, trimmed, quartered, and thinly sliced lengthwise
• 1 tbsp fresh thyme
• 1 tsp ground black pepper
• 2 tbsp olive oil
• 6 sprigs parsley, stems removed, finely chopped

1. Preheat oven to 375u0b0.
2. Lightly cover the eggplant and squash slices with salt and set aside for 30 minutes. Rinse the slices under cold running water and lightly pat dry.
3. Put the carrots, onion, and garlic in a large baking dish with a heavy bottom. Dissolve the tomato paste in white wine and pour over the carrots. Stir to combine.
4. Arrange the eggplant, tomato, yellow pepper, fennel, squash, and red pepper, in that order, in alternating rows on top of the carrot mixture. The sliced veggies should be lightly packed. Sprinkle the thyme over the gratin and season with black pepper.
5. Drizzle with olive oil, cover the pan with foil, and bake for 45 minutes. Remove the foil and bake an additional 30 min. Garnish parsley.

eggplant, yellow squash, kosher salt, carrots, onion, garlic, tomato, ubc, tomato, yellow bell pepper, red bell pepper, fennel, thyme, ground black pepper, olive oil, parsley

Taken from www.epicurious.com/recipes/member/views/vegetable-gratin-50024678 (may not work)