| Preheat oven to 350º. Fill the saucepan with water and bring to a boil. Peel the tomatoes, and leave the water boiling when you're done. Cut the pumpkin into ¼-in slices, Wash and trim the eggplant, then cut into ½-in slices. Add the pumpkin and eggplant to the boiling water and cook for 5 minutes, then drain and rinse with cold water. Slice the tomatoes and onions as thin as possible. Heat 2 T olive oil in wok and sauté onions until golden brown, about 5 minutes. Layer ½ of each of the vegetables into the baking dish. Sprinkle with salt, pepper, and half of the cheese. Add the rest of the vegetables in layers, season with salt and pepper, then top with remaining cheese mixed with bread crumbs. Drizzle with remaining 6 T of olive oil. Bake for 30 minutes, until golden brown.
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Recipe: Vegetable Gratin
