Like its cousin, ratatouille, tian is a great way to use all the best vegetables of summer. The eggplant, peppers and onions are cooked until they have the texture of a thick puree. They are then covered with layers of sliced zucchini and tomato and baked in the oven. The bright green of the zucchini and red of the tomato add a fresh accent and pretty visual appeal.
1/3 to ½ cup extra virgin olive oil
2 yellow onions, chopped
2 small eggplants, peeled and chopped
2 green peppers, thinly sliced
2 cloves garlic, mashed to a paste with a fork
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ teaspoons dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
2 to 3 large tomatoes, sliced and halved
2 to 3 medium zucchini, scored and thinly sliced
Additional salt, pepper, thyme and olive oil for final seasoningTo make
Heat the oil in a large saute pan or casserole. Add the onions and eggplant, toss thoroughly in oil and cook 10 minutes; add all the other ingredients except the tomatoes and zucchini. Cover and simmer 45 minutes. Remove the cover and cook an additional 15 to 30 minutes, until excess moisture has evaporated. Adjust the seasoning. You should have a thick vegetable puree.
Preheat oven to 375 degrees. Place the puree in the bottom of an oiled 8 – x 12-inch baking dish and arrange the tomatoes and zucchini in alternating layers on top of the puree. Sprinkle with additional salt, pepper, thyme and olive oil. Bake 10 to 20 minutes in 375 degree oven.
From the Fabulous Fish
by Ann Clark