Tian (provencal Baked Vegetables)

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 eggplant, sliced
• salt
• 2 onions, thinly sliced
• 2 sweet red peppers, seeded and sliced
• 4 garlic cloves, minced
• 6 tablespoons olive oil, divided
• 2 large zucchini
• 3 large tomatoes
• fresh ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 tablespoons breadcrumbs
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 put eggplant slices in a colander and sprinkle with salt. leave for 30 minutes to exude their bitter juices. rinse well under running cold water and pat dry.
• 2 preheat oven to 375 degrees.
• 3 saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
• 4 spread the misture over the base of a shallow, ovenproof dish.
• 5 using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
• 6 slice the zucchini thinly. slice the tomatoes. arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
• 7 season to taste with salt and pepper and sprinkle rosemary and thyme.
• 8 bake in oven at 375 degrees for 25 minutes, until golden.
• 9 remove the dish from the oven and sprinkle with the bread crumbs and parmesan. drizzle a little more olive oil over the top if you wish.
• 10 bake for a further 10 minutes until crisp and golden. eat hot, warm, or cold.