Instructions: For the Traditional Tomato Sauce: In a medium stockpot, heat oil over medium-high heat. Add garlic, and cook, stirring, until golden, about 3 minutes. Add tomatoes, wine, red pepper, and oregano. Season with salt. Cover. Bring to a simmer, uncover, and simmer, gently stirring occasionally, until the sauce has a rich flavor without tasting overcooked, about 1 1/2 hours. (

Makes about 6 cups)

Sprinkle eggplant with salt, and place in a colander to drain for 20 minutes. Pat dry.

Heat oven to 350 degrees. Line a baking sheet with paper towels. Set aside. Place flour in a shallow dish. Set aside.

Heat 2 inches of oil in a medium stockpot until very hot but not smoking. Working in batches to avoid crowding the pan, dredge eggplant slices in flour, and tap off excess. Place immediately in oil, and cook until golden brown, about 6 minutes. Repeat with zucchini slices.

Cover bottom of baking dish with about 1 cup sauce. Arrange eggplant in overlapping rows over sauce. Spread zucchini in an even layer over eggplant. Drizzle with 1/4 cup cream. Sprinkle with pepper, 1/2 teaspoon herbes de Provence, and 1 1/2 cups cheese. Top with 1 cup sauce.

Create a second layer of eggplant and zucchini. Drizzle with remaining 1/4 cup cream, sprinkle with pepper and remaining 1/2 teaspoon herbes de Provence, and top with remaining cup of tomato sauce. Sprinkle with remaining 1 1/2 cups cheese.

Bake until bubbling and golden, about 30 minutes. The gratin can be made up to 1 day ahead and reheated in a 325 degree oven before serving.

This recipe yields 6 to 8 servings.

Comments: When deep frying, always bring the ingredients to room temperature first. Cold ingredients will lower the oil temperature, creating soggy results.

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