• 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


  • 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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