pans.
do not peel the zucchini but slice as you did for the eggplant.
dice all tomatoes into large one-inch dice and lay out on the third sheet pan.
use one tablespoon of salt for each sheet pan. sprinkle salt on both sides of the eggplant and zucchini.
sprinkle the last tablespoon over the tomatoes.
let all three pans sit for two hours turning every 30 minutes in a stacked formation as shown with tomatoes on top to press out additional liquid.
after two hours, rinse salt from eggplant and zucchini and dry with paper towels and set aside.
transfer the tomatoes to a strainer over a bowl to collect more water until you are ready to 