Provençal Tian

Slice the eggplant, zucchini, and tomatoes into rounds about 5mm thick. Do not peel the eggplant or zucchini — their skins hold the slices together beautifully as they bake.

Season the vegetable slices lightly with salt and let them rest in a colander for 15 minutes. Pat dry with a clean kitchen towel — this draws out moisture so they caramelize rather than steam.

While the vegetables drain, thinly slice the yellow onion and mince the garlic cloves.

In a heavy skillet over medium-low heat, warm 2 tablespoons of the olive oil. Add the sliced onion and cook gently, stirring occasionally, for 8 to 10 minutes until soft and translucent — no browning, just a slow, patient sweetness.

Add the minced garlic and cook for another 2 minutes until fragrant. Remove from heat and spread this aromatic mixture across the bottom of a large baking dish or oval gratin dish.

Preheat your oven to 190°C (375°F). Arrange the vegetable slices in alternating rows — eggplant, then zucchini, then tomato — fanning them slightly so they overlap and the layers are visible. Work from the outside edge inward.

Strip the thyme leaves from their sprigs and scatter them over the arranged vegetables along with the torn fresh basil leaves.

Drizzle the remaining olive oil generously over everything. Season with salt and black pepper. Slide into the oven and bake for 40 to 45 minutes, until the edges of the vegetables are golden and the tops have shrunk slightly.

Let the Tian rest for 5 minutes out of the oven — it settles as it cools. Serve warm or at room temperature, spooned directly from the baking dish, with good crusty bread to soak up the herb oil at the bottom.