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Pretty much everybody is familiar with ratatouille, that rich vegetable stew that combines some of the most famous ingredients from the South of France. What we are going to do is make a Tian, the provencal version of the same dish. Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.
Heat the oven to 160C/325F/gas mark 3.
Slice the vegetables as thinly as possible. You could use a food processor or a mandolin to slice these, but sometimes it’s nice doing things slowly. And it’s good to sit them almost upright to pack as many in as possible. It makes a very colourful dish with the green, the black and the red.
Squeeze them up and really pack them in there.
Add a little bit of rosemary, not too much. You just want to give it a slight flavour and you don’t want to chew bits of rosemary later.
Now the whole thing gets nicely sprinkled with olive oil.
Season with salt and pepper and scatter with the unpeeled garlic cloves. Cook for about 40 minutes, until the vegetables are tender.
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