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1
Arrange the eggplant slices on a work surface and sprinkle with salt.
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2
Transfer the eggplant to a colander, top with a plate and weight it down with heavy cans.
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3
Set the colander in the sink and let the eggplant drain for 1 hour.
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4
Meanwhile, preheat the oven to 425.
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5
Brush the squash slices on both sides with olive oil and arrange them on 2 large baking sheets.
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6
Season with salt and pepper and bake for about 25 minutes, or until tender and golden brown.
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7
Pat the eggplant slices dry.
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8
Brush them on both sides with olive oil and arrange on 2 large baking sheets.
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9
Bake for 25 minutes, or until tender and golden brown.
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10
Transfer the eggplant to a plate.
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11
Turn the oven down to 350.
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12
In a medium skillet, heat 1 tablespoon of the olive oil.
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13
Add the chicken and scallions and cook over moderately low heat, stirring, until the chicken is white throughout, about 5 minutes.
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14
Transfer to a food processor.
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15
Add the capers and the remaining 1 tablespoon of olive oil and season with salt and pepper; process to a coarse paste.
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16
Roast the bell pepper directly over a gas flame or under the broiler until charred all over.
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17
Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes.
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18
Peel the pepper and discard the core, seeds and stem.
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19
Cut lengthwise into 1/4-inch-thick strips.
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20
Lightly grease a large baking dish.
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21
Line the dish with half of the eggplant slices.
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22
Spread half of the pureed chicken over the eggplant and sprinkle with half of the Gruyere.
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23
Top with the squash slices and drizzle with 3 tablespoons of the beaten eggs.
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24
Top with the remaining chicken, Gruyere and eggplant slices.
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25
Arrange the bell pepper strips over the eggplant in a lattice pattern.
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26
Pour the remaining beaten eggs evenly over the filling, tilting the dish as necessary.
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27
Cover the tagine with foil and bake for 20 minutes.
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28
Uncover and bake for about 20 minutes longer, or until the tagine is bubbling hot and the eggs are set.
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29
Let stand for at least 20 minutes and for up to 2 hours before serving.
