Vegetables au Gratin

• 1 small eggplant, about 3/4 pound
• 1 yellow squash, about 1/4 pound
• 1 small zucchini, about 1/4 pound
• 7 tablespoons olive oil
• 1 cup finely chopped onions
• 1 teaspoon finely minced garlic
• 1 bay leaf
• Salt to taste if desired
• Fresh pepper to taste
• 3 red ripe plum tomatoes, about 1/2 pound
• 1/4 cup freshly grated Parmesan cheese

1. Preheat broiler to high.
2. Cut off and discard ends of the eggplant, squash and zucchini.
3. Cut squash and eggplant into very thin rounds.
4. There should be about 2 cups of each.
5. Cut eggplant lengthwise into quarters and cut each quarter into thin slices.
6. There should be about 4 cups.
7. Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices.
8. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes.
9. Add onions and garlic and stir to blend.
10. Add bay leaf, salt and pepper.
11. Cover and cook, stirring occasionally, about 3 minutes.
12. Meanwhile, cut away and discard core of each tomato.
13. Cut tomatoes crosswise into thin slices.
14. Remove and discard bay leaf.
15. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover.
16. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
17. Place dish under broiler about 4 inches from heat.
18. Leave broiler door partly open and cook 5 minutes.

eggplant, yellow squash, zucchini, olive oil, onions, garlic, bay leaf, salt, fresh pepper, red ripe plum tomatoes, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/4650 (may not work)