Zucchini Eggplant Tomato Gratin

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 2 cups sliced yellow onion (about 1 large onion)
• 1 cup sliced red, orange, or yellow bell peppers
• 1 eggplant , about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe)
• 1 large zucchini or other summer squash, about 1/2 pound
• 2 medium tomatoes
• 3 cloves garlic, peeled and smashed
• 1 1/2 teaspoons salt
• 2 tablespoons chopped fresh parsley
• 2 ounces provolone cheese, sliced or grated
• 3 tablespoons grated Parmesan cheese

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