French | Baked Tomato, Eggplant, & Zucchini Tian
Posted on December 18, 2016
Great veggie dish.
Yield: 2+ servings
oil (I use olive oil)
2 medium onions, sliced
freshly ground black pepper
1 teaspoon dried thyme, crushed
2 medium tomatoes, ends trimmed, each cut into 5 1/4-inch thick slices
1 large zucchini, cut into 10 1/4-inch slices
1 narrow eggplant, cut into 10 1/4-inch slices
2 pinch ground, dried thyme
2 pinch ground, dried bay leaf
Heat oil in wide saucepan over medium heat. Cook the onions until half soft. Season the onions with salt, pepper, and thyme. Continue cooking without browning until the onions are very soft. Set aside to cool.
Preheat oven to 400°F.
Divide onions between individual serving dishes. Arrange alternating slices of tomato, zuncchini, and eggplant, standing on end. Drizzle with oil. Sprinkle with salt, pepper, ground thyme, and ground bay leaf.
Bake until cooked and well browned, about an hour or so. After the vegetable start to soften, press them flat with the back of a slotted spoon.
(Ref. "tian aux tomate, aubergine, et courgette" recipe, www.hertzmann.com.)