Zucchini and potato gratin, Balearic style (Tumbet Balear) Recipe - Los Angeles Times

Ingredients

• 1/4 cup plus 1 tablespoon olive oil, plus more for preparing pan
• 1 tablespoon fine dry bread crumbs
• 1 1/2 cups diced tomatoes
• 1/2 teaspoon crumbled dried basil
• 1/2 teaspoon sugar
• 3 teaspoons salt, divided
• 1 1/2 pounds boiling potatoes, thinly sliced
• 1 1/2 pounds zucchini, cut in 1/4-inch slices
• 1 onion, sliced
• 4 eggs, beaten with 1 tablespoon water
• 1 red bell pepper, roasted, peeled and cut into strips