Baked Zucchini with Eggplant and Tomatoes

2 pounds zucchini (1/2 inch by 2 1/2 inches) (5-6 zucchinis)

1 large onion, thinly sliced

1 medium eggplant, cut into thin strips (1 x 3 inches)

2 T EVOO

1 t salt

1 t pepper

12 oz can crushed tomatoes (more is ok)

Preheat to 425.

Put veggies in baking dish and drizzle with olive oil. Mix well.

Add salt and pepper. Mix again.

Top with tomatoes.

Cover with aluminum foil and bake for 40 minutes or until zucchini is fork tender.

Turn oven to boil. Remove foil, mix gently, broil for 3 min.