Mediterranean Vegetables “Tian”

Photo : Corinne A. Preteur

INGREDIENTS (6 serving)
2 eggplants (medium size)
2 zucchinis
3 big tomatoes
1 onion
1 garlic clove
250ml olive oil
Fresh thyme and oregano
Table salt and ground pepper
DIRECTIONS
Preheat oven to 360°F.
Wash and peel the eggplants (one layer on two = striped). Slice it horizontally (0.5 inch thick). Sauté with 2 tbsp olive oil.
Wash and peel the zucchinis (same as eggplant). 
Blanch it in salted boiling water for 2 minutes. 
Drain it and put it immediately in a bowl of iced water to stop the cooking and also keep the green color.
Wash tomatoes under clear water. Remove the stem. Peel it. Remove the seeds. Slice it. Reserve. 
Peel and crush the garlic clove. 
Peel and slice the onion.
Grease the inside of each « cocotte » with olive oil. 
Place tomatoes in the bottom. Add garlic, olive oil, thyme and oregano. 
Bake for about 8 minutes. 
Remove your dishes from oven. Put a layer of eggplant, Cover with zucchini slices.
Bake for 20 more minutes. 

 Serve the tian as a garnish of grilled meat or fish.

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