Tian Provençal

This provencal vegetable bake, known as a tian provencal, is a wholesome vegetarian recipe. Serve with buttered baked potatoes.

A ‘real’ ratatouille requires cooking the vegetables individually, before bringing all the elements together at the end; a tian is an artful arrangement of vegetable slices, which is baked like a gratin. It’s a simplified, but more often than not, better looking version of a ratatouille. And a tian is also the large earthenware cooking pot traditionally used in Provence.

Ingredients

2 red onions, peeled and finely sliced

1 anchovy in olive oil

6 cloves of garlic, peeled and crushed

6 sprigs of fresh thyme and rosmary

4 tbsp of good olive oil extra vergine

1-2 aubergine (eggplants) aprx 300g

2-3 courgette (zucchini) aprx 300g

6 plum tomatoes aprx 500g

finest seasalt and fresh grounded pepper

Instructions

Preheat the oven to 180°C. Melt the anchovy in some in 2 tablespoons of the olive oil and when melted fry the onions, garlic and thyme in for about 10 minutes, until soft and starting to turn golden.

(you can leave the anchovy but it gives the dish an amazing salty taste)

Meanwhile very finely slice the aubergine and courgette crossways (2mm thick). Slice the tomatoes into 3mm-thick slices.

Tip the softened onions, garlic and thyme into the ovenproof dish and top with a few slices of the vegetables to make a flat surface. Arrange the rest of the sliced vegetables, alternating the colours, in a circular arrangement around the dish. Drizzle with the rest of the oil and sprinkle with salt. Cook in the oven for 35-40 minutes or until the vegetables are soft and golden on top.

When you take it out of the oven leave it for at least 10 minutes aside before serving to get all the herbs and sauces settled.

If you want sprinkle some fresh grated Parmesan cheese over it 15 min before taking it out of the oven.

This dish can be made easy a day in advance and eaten at room temperature or reheated in the oven at 160°C for 20-30 minutes.