Zucchini, Eggplant and Tomato Tian

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Zucchini, Eggplant and Tomato Tian

 

 

'Tian' refers to both the classic Provençal baked vegetable recipe, as

well as the traditional earthenware dish it is cooked in. The long,

slow cooking results in vegetables full of flavour.

 

 

1 kg (2 1/4 lb) red onions, sliced

8 teaspoons extra-virgin olive oil, plus extra, for the top

3 to 4 large ripe roma tomatoes, cut into 1/2 cm (1/5 " ) slices

2 large zucchini, cut into 1/2 cm (1/5 " ) slices

2 medium eggplants, cut into 1/2 cm (1/5 " ) slices

handful small thyme sprigs

 

 

1. Preheat oven to 160 C (320 F) or 140 C (285 F) fan-forced.

 

2. Combine the onion, oil and 100 ml (3 1/3 fl oz) water in a frying

pan and season with salt. Saute over medium heat for about 5 minutes,

until the onions are soft, without colouring. Turn heat to medium

high. Cook for about 20 minutes, until the onions are brown and most

of the liquid has evaporated, stirring frequently. Transfer the onions

to a gratin dish.

 

3. Arrange the vegetables in overlapping slices and alternating rows

on top of the onion. Season with salt and pepper and scatter with

thyme sprigs. Drizzle the top liberally with oil and cover the dish

with foil.

 

4. Bake for 45 minutes, then remove the foil and bake for a further 45

minutes, or until the vegetables are well-cooked.

 

5. Serve hot, warm or at room temperature.

 

 

Serves 6.