Stacy's Vegetable Gratin

• 1 Eggplant, chopped
• 1 Kosher Salt
• 1 1/2 lb Zucchini, chopped
• 1 1/2 lb Tomatoes (grape or cherry), chopped
• 1/2 bunch Basil, fresh & chopped (a little)
• 3 clove Garlic, chopped
• 2 tbsp EVOO
• 1 White Pepper (To taste)
• 1 cup Fresh Mozzarella, shredded or sliced

1. Clean and wash the vegetables well.
2. Cut the zucchini, eggplant (put in separate bowl) and tomatoes into small pieces.
3. In a separate bowl, sprinkle a little kosher salt over the eggplant and leave for a while so it takes out all of the bitterness.
4. Peel the garlic and finely chop.
5. Heat oil in a nonstick skillet.
6. Add eggplant and zucchini, frying well, letting it brown.
7. Add the tomatoes and basil, garlic.
8. Season up and stir well.
9. Rub a baking dish with butter (or margarine) (or single ramekins) and place the vegetables inside.
10. Cover all veggies with with mozzarella and put in preheated 350F oven for about 20 minutes.
11. Remove the gratin from the oven and serve at the table.
12. NOTE: This vegetable gratin is a good complement for steaks or grilled fish.
13. But in a larger proportion is ideal for single-dish main entree if you double the ingredients.

kosher salt, zucchini, tomatoes, basil, clove garlic, evoo, white pepper, fresh mozzarella

Taken from cookpad.com/us/recipes/338294-stacys-vegetable-gratin (may not work)