Delicious vegetable dish that tastes fresh in summer, warm and hearty in winter.
Eggplant and Tomato Tian
- Ready in: 1 hour & 45 minutes. 30 minutes prep + 1 hour & 15 minutes cook time
- Serves: 6
- Complexity: easy
- olive oil - best quality
- 2 medium yellow onions, cut in half and sliced
- 2 cloves garlic, minced
- 1 lb medium round eggplant, unpeeled
- 3/4 lb zucchini
- 1 1/4 lb medium heirloom tomatoes 9 romas will work if heirlooms are not available - my favorite is Zebra
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 1 T fresh rosemary leaves
- 2 oz blue cheese, crumbled
- 1/2 lb mozzarella
- Preheat oven to 375.
- Brush a 9x13x2-inch baking dish with olive oil.
- In a medium saute pan to heat two tablespoons of oil.
- Saute the onions on medium-low heat for 8-10 minutes, until onions are translucent and beginning to caramelize; add garlic and cook for another minute. Spread onion mixture in the bottom of the baking dish.
- Slice the eggplant, zucchini, and tomatoes in 1/4-inch thick slices. Layer them in the dish on top of the onions, fitting them together tightly (making only one layer). Sprinkle with salt, pepper, rosemary leaves, and drizzle with 1 T olive oil.
- Cover the dish with aluminum foil and bake for 35-40 minutes.
- Uncover the dish, sprinkle the blue cheese on top and layer mozzarella, and bake until browned and bubbly (about another 30 minutes. Serve warm.
Note: For presentation, it's best to choose tomatoes, eggplant, and zucchini that are roughly the same size. You can use omit blue cheese and replace with shaved Parmesan cheese or a nutty Gruyere.
Making this work while camping:
If you are in an RV this is easy in a RV oven, but even tent campers can make this dish by cooking in a dutch oven, or on a grill or over a campfire. In direct heat is the key.