1. Lightly oil an 8"x8"x2" baking pan. Preheat oven to 375°.
2. Toss all ingredients together in a large mixing bowl. Pack mixture into the baking pan ~ it will be very full. Cover pan with foil and bake 1 1/2 hours, until the vegetables are very soft.
3. Cool gratin 10 minutes and then press another pan or plate down on top of the foil. Hold pans together and carefully tilt over the sink, draining excess juice until very little liquid comes out, about 5 seconds. This process also presses the gratin flat, which creates a nice presentation.
4. Remove foil, cut gratin into 8 portions, and serve.

Notes:

• In summer, add 1/4 cup chopped fresh basil to other ingredients in mixing bowl.
• This is a great side dish for many meals; try it with chicken, beef or pork dishes. For a vegetarian meal, serve with rice and a green salad.
• Any type of tomato can be used in this recipe.
• Many gratins are topped with bread crumbs. This one can be prepared the same way: just sprinkle about 1/2 cup of dry white bread crumbs on top before baking. Remove foil during the last 5 minutes of baking to brown. The crumbs help absorb the juice.

Recipe excerpted with permission from Celebrating the Seasons
at Westerbeke Ranch, ©2006 John Littlewood. All rights reserved.