Vegetable Casserole

Ingredients

• 4 c. chopped eggplant (from about 1 large eggplant)
• Kosher salt
• 4 c. zucchini and/or yellow summer squash (from about 2 medium squashes)
• 2 tbsp. extra-virgin olive oil
• 4 cloves garlic, minced
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh thyme, plus more for serving
• 1 (14-oz.) can crushed tomatoes
• 1 1/4 c. grated Gruyère, divided
• Freshly ground black pepper
• 1/3 c. heavy cream
• 3 medium Yukon Gold potatoes, thinly sliced

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