Makes 4 servings.
A tian is a Provencal, slow roasted summer vegetable dish. The vegetables are typically arranged in layers in a nice dish which can be brought to the table. You bake it until all the vegetables meld together. It is a nice way to use up some vegetables from your garden.
8 tablespoons extra virgin-olive oil
4 cloves garlic, thinly sliced,
2 medium red onions, thinly sliced
20 sprigs each thyme and rosemary
1 medium eggplant, about 1 pound
1 pound zucchini, about 2
1½ pounds ripe tomatoes, about 3
Freshly ground black pepper
Preheat the oven to 400F.
Pour 2 tablespoons oil in a 9x13x2 inch dish and tilt it so it coats all the sides. Scatter the garlic, onion and some of the herbs along the bottom of the dish. Season with salt and pepper.
Rinse the eggplant, trim the end and slice into ¼ inch slices. Place over the onions and season generously with salt and pepper.
Rinse the zucchini, trim the ends and cut into ¼ inch slices. Arrange over the eggplant, scatter some herbs and season generously with salt and pepper.
Rinse the tomatoes, core, slice and place over the zucchini. Season generously, scatter the remaining herbs and drizzle over the oil.
Bake the tian for about 1½ hours. The vegetables should be tender and the juices bubbling.