Summer Vegetable Gratin

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1 pound eggplant, peeled and cut crosswise 1/2 inch thick

Salt and freshly ground pepper

1 pound zucchini, sliced crosswise 1/2 inch thick

1 pound tomatoes, cored and sliced crosswise 1/2 inch thick

3 tablespoons extra-virgin olive oil

1 teaspoon finely chopped rosemary

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