Serves 6

2 Lbs Zucchini, sliced into rounds (sized to have same diameter as tomatoes)
2 Lbs Tomatoes, sliced (sized to have same diameter as zucchini)
6 Tbsp California Extra-Virgin Olive Oil
2 Each Onions, sliced
2 Each Red Peppers, seeded and chopped
2 Each Eggplants, cubed
1 Each Garlic Clove, minced
4-5 Each pinches of Savory and Thyme, mixed
1 Each bunch of Basil, chopped
1 Each Fennel Bulb, sliced
3-4 Tbsp Sherry Wine Vinegar
Salt and Freshly Ground Pepper, to taste
Optional: ½ Cup Freshly Grated Parmesan Cheese or Fine Breadcrumbs

Preheat oven to 350 F. 

Heat (3) tablespoons of olive oil in a large, thick bottomed pot. Add the onions, garlic, peppers and fennel. Sweat out slowly over medium heat. Season with salt and pepper. Cook gently, stirring occasionally, until vegetables have softened, about 45 minutes. Add the eggplant and basil and cook for an additional 15 minutes. Place the cooked vegetables in the bottom of a shallow baking dish.  Arrange the zucchini and tomato slices on top, overlapping in rows. Sprinkle with savory and thyme.  Season with salt and pepper and sprinkle with (2) tablespoons of olive oil. Bake for 30 minutes.
Remove the dish from the oven, and drizzle with the remaining olive oil. If using breadcrumbs or grated parmesan, sprinkle over the top of the gratin. Bake for an additional 15 minutes or until cheese has melted and bread crumbs are golden.