Tian of Provencal Vegetables

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!

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 2  onions, thinly sliced
• 1  eggplant, sliced
• 2  zucchini, sliced
• 2  red peppers, cored, seeded and cut into thick julienne strips
• 4 -6  tomatoes, cut into thick slices

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.