You can make a gratin out of most root vegetables. This is a guide that you can use to make a gratin out of anything with anything! There are no measurements…use what you have and it will be delicious. I’ll use sunchokes for this version.
What you need: 1-2 onions 2 garlic cloves 2-3 Tablespoons butter 2 sprigs of thyme Salt and pepper 1 Eggplant 1-2 tomatoes tomatoes Preheat oven to 400 F, and butter a shallow baking dish. Slice the onions and garlic very thin. With half the butter + the thyme sweat them over medium heat until translucent, about 5 minutes. Salt and pepper to taste. Slice the eggplants into 1/4inch rounds and halve the tomatoes. Cover the bottom of your baking dish with the onions, then alternate layers of eggplant and tomatoes. Season with salt and pepper. Cook for about 35-45 minutes until the eggplant is soft enough to be cut with a spoon!