Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I found this recipe on FoodTV.ca. I can't remember which chef had it posted. Anyway, I tried it today since eggplant and zucchini were on special at the supermarket and I had some peppers to use up. It takes a while to cook but is sooooo good!

Ingredients Nutrition

Directions

  1. Saute the onions in olive oil, about 5 minutes.
  2. Spread the sauteed onions in the bottom of a roasting pan or gratin dish.
  3. Layer the rest of the vegetables, seasoning with salt and pepper as you go.
  4. Lay the sliced tomatoes over the top and drizzle with olive oil.
  5. Bake in a 450 degree F oven until the liquid has evaporated and the vegetables have sunk into a deep-coloured confit, approximately 2 hours, stirring once or twice.
  6. Check the tian half way through the cooking time. If you find that the top is browning too quickly, lay on a piece of aluminum foil and continue cooking.

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