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Laura Calder

Tian Of Provencal Vegetables


Ingredients

  • 3 tablespoons olive oil more if needed
  • 2 onions sliced thinly
  • 1 large eggplant
  • 2 medium zucchinis sliced
  • 2 red peppers cored, seeded and cut into thick julienne strips
  • 4-6 tomatoes cut into thick slices

Method

  1. Sauté onions in olive oil.
  2. Chop up equal amounts of aubergine/eggplant, courgettes/zucchini, and coloured peppers/capsicums.
  3. Spread the sautéed onions over the bottom of a roasting pan or gratin dish.
  4. Layer in the vegetables, seasoning with salt and pepper as you go.
  5. Lay sliced tomato on top.
  6. Drizzle over some olive oil
  7. 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.
  8. (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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  • tobby.baker
    January 2011

    hello my name is tobby,im about to try the recipyof your,s tonight. hope my dish looks as goog as your dish. ps: just to top it off im having a glass of red to wash down the goodnes.

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