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
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, about 2 hours stirring once or twice.
(Check the tian at about half-time. If you find the top browning too quickly, lay on a piece of foil and continue cooking.)
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» 18m ago
» 21m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 7h ago