Provençal Tian Eggplant Zucchini Squash and Tomato Casserole Recipe

Ingredients

• About 1/2 cup extra-virgin olive oil, divided
• 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
• Kosher salt
• 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
• 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
• 3 medium cloves garlic, crushed
• 1/4 cup chopped yellow onion (from 1 small onion)
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 1 teaspoon chopped fresh oregano or marjoram leaves
• Freshly ground black pepper

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