Vegetable and Two-Cheese Strata

3 to 4 medium-size yellow squash (about 1 pound), ends removed and cut diagonally into 1/2-inch-thick slices
1 small eggplant (about 1 pound), stem removed, cut in half lengthwise, and cut into 1/2-inch-half-moons
Salt to taste
1/4 cup (1/2 stick) butter
3 medium-size onions, sliced
1 small green bell pepper, seeded and sliced
1 garlic clove, minced
1/4 pound slightly dry blue cheese, crumbled
1/4 pound provolone cheese (preferably sharp), shredded
2 large ripe tomatoes, chopped (juice included)
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled
Freshly ground black pepper to taste

1. Preheat the oven to 350 degrees. Butter a shallow 1-quart covered casserole, and set aside.

2. In a large skillet, layer the squash and eggplant slices, add enough salted water to barley cover, and bring to a boil, reduce the heat to low, cover, simmer for 10 minutes, drain, and set aside.

3. Wipe the same skillet dry, melt the butter in it over moderate heat, add onion, bell pepper, and garlic and cook, stirring, til the vegetables are just tender, about 8 minutes, and remove from the heat.

4. In a medium-size mixing bowl, combine and toss the two cheeses.

5. In the bottom of the prepared casserole, layer half the onion mixture, then half the squash mixture, then half the squash mixture and half the tomatoes. Sprinkle the oregano, pepper, and half the cheese mixture over the top. Repeat layering the remaining onions, squash, and tomatoes, sprinkle the remaining cheese over the top, cover, and bake for 20 minutes. Uncover and bake till golden, about 10 minutes later.