Vegetable Gratin

Ingredients

• Olive oil
• 1 large onion, small diced
• 1 tablespoon minced garlic
• 1 1/2 cups peeled, seeded, chopped tomatoes
• 1 tablespoon minced thyme leaves
• Salt and freshly ground black pepper
• 2 teaspoons sugar
• 3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices
• 3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds
• 1 cup grated mozzarella
• 1/4 cup grated Parmesan

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