Vegetable Gratin

1 large onion
1 head of garlic
1 small eggplant
1 zucchini
2-3 tomatoes
Oregano
Basil (dried or fresh)
Salt
Pepper
Grated cheese of choice

Roast garlic cloves in advance. Preheat oven to 325 degrees. Cut onion in half and slice; saute with a dash of olive oil. Spray an 8"x8" glass pan, and spread the onions and garlic cloves on the bottom. Slice the eggplant, zucchini, and tomatoes thinly, and arrange in layers on top. Sprinkle very generously with spices. Cover with a lid or foil, and bake for 1 hour. Check to make sure it isn't drying out, and if it is, sprinkle water on top until wetted.

Add the cheese and broil to finish. Serves 4.