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Provencal Vegetable Tian
- 6 tbsp. extra-virgin olive oil
- 2 large white or yellow onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tsp. chopped thyme
- ¼ tsp. crushed chilli flakes
- 6 cloves garlic, minced
- 450g medium zucchini, sliced 5mm-thick
- 700g small, firm eggplant, sliced 5mm-thick
- 700g ripe tomatoes, sliced 5mm-thick
- Fresh parsley and basil leaves to garnish
- Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chilli flakes and garlic. Cook 2 minutes more.
- Heat oven to 200°C. Spread the cooked. Spread the cooked onion mixture in the bottom of a large earthenware baking dish, about 20-30cm. arrange the zucchini, eggplant, and tomatoes in alternating rows: start by making a row of overlapping zucchini slices, standing them vertically on edge. Follow with a row of eggplant, then a row of tomatoes in the same manner, packing the rows tightly together. Continue until the baking dish filled. Sprinkle the surface of the vegetables generously with salt and pepper, and drizzle with extra olive oil.
- Bake undercover for 15 minutes. Reduce heat to 180°C and continue baking for 45 minutes to an hour, or until the vegetables are quite tender. Cool dish to room temperature to allow flavours to blend – the tian absolutely tastes best at room temperature. Garnish with fresh parsley and torn basil leaves.