EGGPLANT AND ZUCCHINI GRATIN

From "Julia and Jacques Cooking at Home" is this recipe for Eggplant and Zucchini Gratin, perfect to make right now. It's a simplified version of ratatouille.

Makes 6-8 servings

1/2 cup or so olive oil

1 large or 2 medium eggplants

1 tablespoon herbes de Provence

1 teaspoon salt

2 medium zucchini, about 1 pound total

3 or 4 ripe tomatoes, about 1 pound total

1/2 teaspoon freshly ground pepper

For bread-crumb topping

1/2 cup or so fresh bread crumbs, not too finely ground

1/3 cup or so freshly grated Parmesan cheese

Arrange rack on lower-middle level of oven and preheat to 400 degrees. Smear a baking sheet generously with 1/3 cup olive oil.

Trim off ends of eggplant and slice on the diagonal into ovals 1/2 inch thick. One at a time, lay slices on the sheet, press to coat lightly with oil and turn them over. Arrange slices, oiled side up, in a single layer and sprinkle on 1/2 teaspoon each salt and herbs de Provence.

Bake about 15 minutes until eggplant slices are soft and somewhat shriveled; cool briefly. Leave oven on if you will be baking the gratin right away.

Trim zucchini ends and cut lengthwise into slices no more than 1/4 inch thick. Salt zucchini and let it sit about 15 minutes then wipe salt and moisture off (otherwise your casserole can be too watery.) Core tomatoes and cut into slices 1/4 inch thick. Spread out slices and sprinkle lightly with 1/4 teaspoon freshly ground pepper.