Vegetable Tian                    

A French/Mediterranean dish, traditional served in a glazed earthenware dish,

using eggplant, zucchini, roma tomatoes, capsicum, garlic,

red onion and Parmesan cheese.

I make this in two stages, a pre-cooked bottom layer that is

then topped with alternate layers of tomato and zucchini.

First prepare the vegetables for the bottom layer

2 medium eggplant, sliced and chopped into large chunks
3 Roma tomatoes - take out and discard the seeds and chop the flesh
2 Capsicum - deseeded and chopped into small chunks
2 medium sized onions (red), sliced and chopped
6 cloves of garlic, finely chopped.

Heat a few tablespoons of extra virgin olive oil in a large pan,

add the onion and sauté gently for about 5 minutes until softened

- add the chopped capsicum, stir and cover

and leave to simmer for 10 minutes.

Add the chopped eggplant, chopped tomato together

with some chopped fresh herbs such as oregano or thyme

and 2 tablespoon of tomato paste.

Stir well, season with ground black pepper, bring to boil,

then cover and simmer for 10 minutes.

Pour into shallow earthenware oven to table dish.
Top with slice zucchini and slice roma tomatoes in alternate rows.
Drizzle a little extra virgin olive oil over. 

Grind over the top with Black pepper.

Bake in a 180 oven, uncovered for 45 minutes. 

 
Give the top a light sprinkling of freshly grated parmesan cheese

and return to the oven for about 10 minutes to brown.

Traditional served warm or at room temperature.
Looks good, tastes great!         

7th April 2006