Tian (Provencal Baked Vegetables)

Recipe by L-Burden
READY IN: 1hr 10mins




  • 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.
  • Preheat oven to 375 degrees.
  • Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
  • Spread the misture over the base of a shallow, ovenproof dish.
  • Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
  • 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.
  • Season to taste with salt and pepper and sprinkle rosemary and thyme.
  • Bake in oven at 375 degrees for 25 minutes, until golden.
  • 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.
  • Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.