Adapted from a recipe from chef Gary Danko, who participated in the 1994 Workshop, this gratin relies on bread crumbs sprinkled between the vegetable layers to absorb the savory juices. After the gratin cools and settles, you can slice it like a cake and the layers will hold together. All the flavors that suggest a Provençal summer are gathered here—garlic and basil, tomato, fennel, and thyme. Serve the gratin with roast or grilled lamb or a store-bought spit-roasted chicken. Because it tastes best warm or at room temperature, you can bake it before dinner guests arrive.

　　

Ingredients

serves 8 to 10

　　7 tablespoons extra-virgin olive oil, plus more for the baking dish

　　3 yellow onions, halved and sliced

　　1 large fennel bulb, halved, cored, and sliced

　　2 cloves garlic, thinly sliced

　　2 sprigs fresh thyme

　　Kosher salt

　　1 globe eggplant, 1 1/4 to 1 1/2 pounds

　　1 pound zucchini

　　1 cup freshly grated Parmesan cheese

　　3/4 cup fine fresh bread crumbs

　　1/4 cup coarsely chopped fresh basil

　　1/4 cup finely chopped flat-leaf parsley

　　1/4 cup thinly sliced scallions, green parts only, or chives

　　1 tablespoon coarsely chopped fresh thyme

　　Freshly ground black pepper

　　1 1/2 pounds large tomatoes, sliced 1/4 inch thick

　　

Step 1

In a large, wide pot, heat 3 tablespoons of the olive oil over medium heat. Add the onions, fennel, garlic, thyme sprigs, and a pinch of salt. Cook until the vegetables are golden, soft, and sweet, about 30 minutes. Remove the thyme sprigs.

　　

Step 2

Trim the ends of the eggplant, peel it, and slice crosswise 1/4 to 1/3 inch thick. Trim the ends of the zucchini and slice on the diagonal as thickly as the eggplant.

　　

Step 3

Place the eggplant slices on a heavy baking sheet. Sprinkle both sides with salt, using a total of 1 tablespoon. Let rest for about 20 minutes to draw out moisture. With paper towels, blot the eggplant on both sides.

　　

Step 4

In a bowl, combine the cheese, bread crumbs, basil, parsley, scallions, chopped thyme, salt to taste, and several grinds of pepper. Mix well with your hands.

　　

Step 5

Preheat the oven to 400°F.

　　

Step 6

In a 16 by 10-inch oval gratin dish, or a shallow baking dish of similar capacity, spread the fennel-onion mixture in an even layer. Sprinkle with one-quarter of the bread crumb mixture. Top with half of the eggplant slices, overlapping them slightly, then with another quarter of the bread crumb mixture, the remaining eggplant slices, and another quarter of the bread crumb mixture. For the final layer, make overlapping rows of sliced zucchini and tomatoes, pressing them firmly into place. Season with salt and pepper. Top with the remaining bread crumb mixture. Drizzle with the remaining 4 tablespoons olive oil.

　　

Step 7

Bake the gratin for 1 hour, then remove from the oven, tilt the baking dish slightly and spoon some of the juices over the surface. Return to the oven until the gratin is nicely colored on top and the zucchini are tender but not mushy, about 10 minutes longer. The gratin is best when allowed to rest for at least 1 hour before serving. Serve warm or at room temperature.

　　The Cakebread Cellars American Harvest Cookbook