We have many friends in France and we travel there often. We just returned from 5 weeks in Provence, Normandy and Paris. We ended the trip with a week in London and Windsor, England.
We had incredible meals at various friend's homes and I came away with some new recipe ideas.
This one is an Eggplant and Zucchini Tian.
A Tian is a traditional Provencal Earthenware dish used for baking and serving. It also refers to the name of the dish that's prepared and baked in the vessel.
We enjoyed many recipes in Provence with fresh vegetables.
Here's my version of Provencal Vegetable Tian.
Here's what you'll need:
Preheat the oven to 375 degrees
A baking dish, it can be a shallow oval casserole, a shallow round casserole, a deep dish pie plate.
You'll be alternately layering the vegetables in a concentric circle, flat in the dish. Some Tian dishes can be layered standing the vegetables on end, in the pan. This makes a nice visual presentation for serving.
1 - 6oz. can of Tomato Paste
1 C diced Onion
3 TBS minced Garlic
Olive Oil, divided
3/4 C water
1 small Eggplant, sliced thin.
1 medium Zucchini, sliced thin
1 medium Yellow Squash, sliced thin
1 Green Bell Pepper, sliced thin
1 Red Bell Pepper, sliced thin
1 tsp Fresh Thyme leaves
Black Pepper to taste
In a small skillet on medium heat:
1 TBS Olive Oil
Sauté until tender.
Sauté for 1 minute.
Remove and set aside.
Spray the pan with a vegetable cooking spray.
In a small bowl:
Sautéed Onion and Garlic
1 TBS Olive Oil
Stir to combine well.
Season with Black Pepper
Spread evenly in the bottom of the pan.
In a large mixing bowl:
Green Bell Pepper
Red Bell Pepper
Toss with a drizzle of Olive Oil to coat well.
Black Pepper to taste.
Begin alternately layering the vegetables in the bottom of the pan. Start on the outside of the pan and work in, creating circles of vegetables until reaching the center of the pan.
If you have too many slices, add a second layer.
Drizzle with olive oil and sprinkle with Thyme leaves
Cut a piece of Parchment Paper to exactly fit the inside measurement of the pan and cover the vegetables.
Bake for 45 minutes.
Peace in the Kitchen!