Preparation time: 20 min
Cooking time: 90 min
Ingredients: 6 tomatoes • 3 courgettes • 3 aubergines • 2 garlic cloves • 1 onion • 4 tbsp olive oil • fresh thyme • 2 bay leaves • freshly ground salt and pepper
Equipment: gratin dish • chef's knife • cutting board • skimmer
1. Preheat the oven to 180°C (gas mark 6).
2. Rinse the vegetables in cold water. Cut off the ends of the courgette and aubergine and remove the tomato stem ends.
3. Using coarse salt, sweat the aubergine for fifteen minutes. Remove the coarse salt by rinsing the aubergine in cold water. Blanch them quickly in boiling water.
4. Cut the courgette, aubergine and tomatoes in rounds of the same thickness. Peel the outer skin from the onion and cut into rounds of the same thickness. Peel the garlic cloves.
5. Rub the gratin dish with one of the garlic cloves, then crush the clove to get the maximum garlic flavour.
6. Place the courgette, aubergine, tomato and onion slices in the gratin dish, alternating them at regular intervals and stacking the slices close together on their sides.
7. Dice the second garlic clove and place the pieces between the vegetable slices.
8. Pour a generous amount of olive oil over the vegetables. Add the thyme and bay leaves. Season with salt and pepper.
9. Put the dish in the oven and bake for 45 minutes. Take the dish out of the oven and gently remove the vegetable juice using a skimmer.
10. Return the dish to the oven and bake for another 45 minutes. Remove the dish from the oven and serve.
Tip: Use your culinary creativity when preparing vegetable tian! Don't be afraid to try other ingredients the next time you prepare it. You can use turnips, spinach, peppers, sweet potatoes and other vegetables with delicious results. You can also try this great Provençal classic as a gourmet dessert using peaches, apricots, kiwis and other seasonal fruits.