Zucchini-Tomato-Eggplant Gratin

For a light entrée on a summer night, this dish is just the ticket. I purchased the Japanese eggplant and basil at our local farmer's market this last weekened. The basil was a purple color which added more color to this dish. I suggest adding a light layer of shredded mozzarella cheese over the last 20 minutes of the dish in the oven. Enjoy!

Ingredient List
Serves 4
• 1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices (4 tomatoes)
• 2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices
• 1 Japanese eggplant
• 1 Tbs. plus 1 tsp. olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/4 cup thinly sliced basil leaves
• 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided
• 2 Tbs. roughly chopped kalamata olives (optional)

Instructions:
1. Preheat oven to 375°F.
2. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.
3. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes and half of the chopped eggplant. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper.
4. Repeat with remaining zucchini, tomatoes, garlic, chopped eggplant, olives (optional), and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese.
5. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.