Summer Vegetable Tian

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

1/4 cup (60 mL) olive oil
1 Spanish onion, thinly sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
2 cloves garlic, minced
1/4 cup (60 mL) fresh basil leaves, thinly sliced
2 tsp (10 mL) chopped fresh thyme
2 Japanese eggplants (about 10 oz/300g)
1 large zucchini (about 10 oz/300g)
5 plum tomatoes
2 tsp (10 mL) balsamic vinegar

In skillet, heat half of the oil over medium heat; fry onion, 1/2 tsp of the salt and half of the pepper, stirring often, until onion is very soft and caramelized, about 18 minutes. Add garlic, half of the basil and the thyme; cook for 2 minutes. Spread evenly over bottom of 11x7 inch (2 L) baking dish.

Cut eggplants, zucchini and tomatoes into 1/4-inch (5mm) thick slices. Alternating vegetables and overlapping slices, lay tightly together in single layer over onions in concentric rings. Drizzle with remaining oil; sprinkle with remaining salt and pepper. Drizzle with vinegar.

Cove with foil; bake in 325F oven for 1 hour. Uncover and bake until vegetables are soft, about 1 hour. Sprinkle with remaining basil.