With summer veggies hitting peak season everyone’s looking for creative ways to make the best of the bounty. This classic French dish is the perfect way to use fresh, local ingredients direct from the farm! While you’re at the Co-op, grab a Berkshire Mountain Bakery baguette too, so you can soak up every last drop of the herbaceous juices this dish yields.
Ingredients
1 medium eggplant, peeled
Salt
2 medium onions
3 cloves garlic, peeled and minced
1⁄2 cup extra-virgin olive oil
Freshly ground black pepper
2 medium zucchini, sliced
6 ripe medium tomatoes, sliced
3-4 sprigs fresh herbs, such as thyme, rosemary, basil or oregano
1⁄2 cup grated Gruyere
Directions
Preheat the oven to 400°.
Thinly slice the eggplant (1/4” thick), sprinkle with salt, and place in a colander. Drain for 30 minutes, then pat dry.
Slice onions and cook with garlic in 3 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes.
Transfer to a medium baking dish.
In the same skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender and slightly browned, about 10 minutes. Season with salt and pepper.
Arrange zucchini, tomatoes and eggplant in layers over the onions. Top with herbs, drizzle with remaining oil and season with salt and pepper. Sprinkle Gruyere cheese over the top and bake 30–40 minutes.
