I've been cooking up lots of tomatoes lately in all kinds of ways. I found a recipe for colorful grape tomatoes sautéed in lots of anchovies and garlic then finished with a good dose of vinegar. I've been adding tomatoes to rice and broth for a rich pilaf, and roasting them with herbs to go alongside my weekly roasted chicken. But my go-to recipe lately has been a tomato and eggplant gratin that is simple and comes together really quickly.

This recipe is easy. SO SO EASY. Do not be intimidated because it has yeast in it and it involves a rise. If you can make chocolate chip cookies you will excel at this. If you can mix flour and water with a spoon you will excel at this. This recipe manages to be super impressive, really really delicious and very little work. This last weekend I topped it with kalamata olives - it is also very adaptable!