1 yellow squash
1 large tomato
2 cloves garlic
1 tsp. fresh thyme
Preheat oven to 375.
Slice eggplant crosswise in 1/2 inch slices; brush with oil and place on baking sheet; sprinkle with salt. Roast for 25 minutes,till edges are starting to brown.
Saute onion/garlic/thyme in olive oil til soft and beginning to brown.
Oil a shallow gratin dish, scrape onion/garlic onto bottom of dish. Layer slices of eggplant,squash,tomato,and zucchini, slightly overlapping each other at about a 60 degree angle. Pack the veggies in pretty tightly and fill in any bare spots at the end. Sprinkle with olive oil,salt/pepper and topping, if desired. Bake for 1 hour to 1 hour 15 minutes, when juices are bubbling at edges of pan.
Variations: Use eggplant, tomato, feta, and Kalamata olives.