Zucchini, Eggplant, Tomato Gratin Recipe

Name: Zucchini, Eggplant, Tomato Gratin Recipe
Ingredients: 3 Tbsp olive oil; 2 cups sliced yellow onion (1 large onion); 1 cup of sliced red, orange, or yellow bell peppers; 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound); 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash; 2 medium sized tomatoes; 3 cloves of garlic, peeled and smashed; 1 1/2 teaspoons salt; 2 Tbsp chopped fresh parsley; 2 ounces Provolone cheese, sliced or grated; 3 Tbsp grated Parmesan cheese

INGREDIENTS

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3 Tbsp olive oil

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2 cups sliced yellow onion (1 large onion)

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1 cup of sliced red, orange, or yellow bell peppers

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1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)

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1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash

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2 medium sized tomatoes

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3 cloves of garlic, peeled and smashed

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1 1/2 teaspoons salt

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2 Tbsp chopped fresh parsley

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2 ounces Provolone cheese, sliced or grated

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3 Tbsp grated Parmesan cheese

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