Yields
6 servings
ADVERTISEMENT
ingredients
3
Tbsp olive oil, more if needed
2
onions, thinly sliced
1
large eggplant, sliced
2
medium zucchini sliced
2
red peppers, cored, seeded and cut into thick julienne strips
4
to 6 tomatoes, cut into thick slices
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directions
Step 1
Sauté onions in olive oil. Chop up equal amounts of aubergine/eggplant, courgettes/zucchini, and coloured peppers/capsicums. Spread the sautéed onions over the bottom of a roasting pan or gratin dish. Layer in the vegetables, seasoning with salt and pepper as you go. Lay sliced tomato on top. Drizzle over some olive oil
Step 2
Bake in a very hot oven (about 400°F/200ºC or 450°F/220°C, depending on how your oven behaves) until the liquid has evaporated and the vegetables have sunk into a deep-coloured confit, approx.2 hours stirring once or twice. (Check the tian at half-time. If you find the top browning too quickly, lay on a piece of foil and continue cooking.)