For 6 People
Culinary Photographer and Stylist, Fréjus, France
- 2 eggplants
- 2 zucchinis
- 3 tomatoes
- 1 red onion
- 2 sprigs of rosemary
- 4 branches of marjoram
- 50 ml of water
- Olive oil
- Salt to taste
1. Preheat the oven to 400 f. (200 C.)
2. Wash the vegetables and remove the stems.
3. Using a mandoline and protecting your hands, slice the aubergines and courgettes lengthwise, the slices will be about 6 to 8 mm thick.
4. Slice tomatoes and red onion equally.
5. In a square gratin dish if possible, pour a drizzle of olive oil and begin to mount the tian by first putting two slices of aubergine next to each other, vertically. Then, against the slices of eggplant, and still vertically, place four slices of tomato along the entire length of the eggplant, then a slice of onion from which you will have detached the rings, 2 slices of zucchini and again 2 slices of eggplant .
6. Continue in this way until the gratin dish or tian is completely filled.
7. Pour a little water at the bottom of the dish.
8. Salt and pour a generous drizzle of olive oil over the vegetables.
9. Insert sprigs of marjoram and rosemary here and there, then bake in a hot oven (200 C.) for a short hour of cooking. If the vegetables brown too much, reduce the oven temperature to 180 C. and cover the tian with a sheet of aluminum foil. The vegetables should be candied, melting at the end of cooking.