Too many squash and eggplant? (black pepper, onion, baking, cheese)

[mrs.cool]

My husband's customers keep filling his truck with the squash, zucchini and eggplants they're sick of when he's not looking. So I made up a recipe Saturday to use up a bunch of it.
I sliced an eggplant, 3 yellow summer squash and 2 small tomatoes into slices probably 1/8 - 1/4 inch wide. I laid them on cookie sheets, salted them, and let them sweat for a few hours. When I was ready to use them, I just wiped them with paper towel. I sliced up some onion, wishing I had leeks, and sauteed it with EVOO, salt and pepper, and a little sliced garlic 'til they were soft and just starting to brown. I put the onion in the bottom of a glass baking dish, then topped that with slices of eggplant. I drizzled EVOO on that, then put fresh ground black pepper on top, then some roughly chopped fresh basil. I covered that with a layer of squash, then one layer of tomato, wishing I had more, and then repeated the squash. In between each layer I hit it with the EVOO, pepper, and basil, except the last one, no basil on top, I was afraid it would burn. I put it in the oven at 400 for about an hour, and then checked on it. I thought it looked a little dry, so I put foil on it. 15 minutes later I took the foil off and sprinkled it with shredded Asiago cheese. Back in for another 15 minutes 'til the cheese got browned and crispy.
This dish was fabulous. I would recommend it for anyone else trying to use up all their squash and other summer vegetables.

[Naturen]

It sounds delicious!

[debbie at bouontiful]

I am going to try it today which would be 4 years later.

[CMichele]

This happens to some unfortunate person every summer, especially with zucchini.

[Lodestar]

Yummy! Baked ratatouille. Sort of.