This fall tian is a layered casserole involving eggplant, yellow squash, tomato, garlic and more. It's perfect for a pot luck or other social event.

I don't have a photo of this one yet - it was made by my mom at a recent picnic. Very delicious! Here are her instructions.

Makes 6 servings.

3 medium onions
2 large sweet peppers
1/2 c extra virgin olive oil
1 tsp crushed red pepper (optional)
4 cloves garlic, thinly sliced
1/4 c basil leaves, chopped
1 tsp salt
1 large eggplant (or 3-4 Japanese)
3-4 summer squashes
5 medium tomatoes

Peel and slice the onions.

Cut the peppers in half and take the seeds and ribs out. Then cut them into
narrow strips. Heat some olive oil over medium heat in a heavy-bottomed pot and cook the onions until wilted (5 min). Add the peppers and the pepper flakes if using them, and cook until soft (10 min). Add the sliced garlic, chopped basil, and salt to taste. Set aside.

Cut the eggplant and summer squash into thin coins about 1/4 in thick. (If eggplant is large, halve or quarter to match squash.) Core tomatoes and cut into 1/4in thick slices. Cut slices in half.

Spread onion mixture into 9x12 greased pan. Starting with eggplant, make a row of slices slightly overlapping each other. Then make a row of overlapping slices of tomato, overlapping the eggplant by 2/3rds. Then add a row of summer squash; then tomato, eggplant, etc.

Sprinkle generously with salt and drizzle with oil. Cover with foil and bake at 375 for an hour. Check every 15 minutes, draining excess liquid and pressing vegetables with spatula.

To serve, cut squares.