VEGETABLE TIAN
4 servings
Think of this Provençal dish as a more orderly version of ratatouille. We like to use a long Chinese eggplant rather than a stout Italian eggplant to get more slices. If you have a mandoline, this is a good time to use it.
Preheat the oven to 375°F. Toss together in the bottom of a 13 × 9-inch baking dish:
- 1 large leek, trimmed, halved lengthwise, well cleaned, and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cut into ¼-inch-thick slices:
- 1 medium eggplant (about 1 pound)
- 2 large zucchini (about 1 pound)
- 3 large slicing tomatoes (about 1¾ pounds)
Layer the vegetable slices—like dominos, or shingles—in the baking dish, alternating eggplant, zucchini, and tomato, overlapping the slices tightly. If desired, after every third slice, tuck in:
- (1 basil leaf)
Drizzle the tian with:
- ¼ cup olive oil
Sprinkle with:
- ¼ teaspoon salt
Cover with foil and bake for 30 minutes. Remove the foil and bake until all the vegetables are very tender, about 30 minutes more.