Tomato, Squash and Eggplant Gratin

Rosemary, fresh

Thyme, fresh leaves

Torpedo onion, red thin

Zucchini

Salt and freshly ground pepper

Olive oil, extra virgin

Long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)

2 pounds ripe, firm tomatoes, round or Roma, sliced thin