Gratin of Tomato, Eggplant and Zucchini

This summertime dish is a reminder of the Novelle Cuisine of the 70′s. It’s still nice to look at and good to eat!


  • 1/2 cup olive oil
  • 1 garlic clove
  • 3 large onions, peeled, halved, halved and thinly sliced
  • 1 tsp. minced fresh thyme
  • 6 small green zucchini, trimmed and thinly sliced
  • 6 small eggplant, trimmed and thinly sliced
  • 1-1/2 lb. small Italian tomatoes, thinly sliced


Rub the bottom of a shallow baking sheet with the garlic clove. In 1/4 cup olive oil, cook the onions until soft but not brown. Spread this mixture on the baking sheet. Sprinkle with fresh thyme and season well with salt and pepper.

Overlap alternating slices of eggplant, zucchini and tomato over the onion mixture. Season with salt and pepper and sprinkle over another 1/4 cup olive oil. Bake the gratin in a preheated 350 degree oven for about 30 minutes, or until the vegetables are tender. Cut the vegetables into 4 inch squares and serve carefully, warm or at room temperature.