Zucchini Eggplant Tomato Gratin
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 2 cups sliced yellow onion (about 1 large onion)
- 1 cup sliced red, orange, or yellow bell peppers
- 1 eggplant , about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe)
- 1 large zucchini or other summer squash, about 1/2 pound
- 2 medium tomatoes
- 3 cloves garlic, peeled and smashed
- 1 1/2 teaspoons salt
- 2 tablespoons chopped fresh parsley
- 2 ounces provolone cheese, sliced or grated
- 3 tablespoons grated Parmesan cheese
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