Eggplant and Zucchini Tian (Provençale Tian)

This Provençal Vegetable Tian is perfect for the abundance of beautiful summer veggies in your garden. It's a healthy, vegetarian side. If you're not familiar with a tian, it's a dish of sliced veggies that's cooked in olive oil and then layered in a dish and baked au gratin. It's one of the most impressive, yet easiest and tastiest of summer dishes. Simply slice up your vegetables, then toss in some olive oil, thyme leaves and salt and pepper. Arrange the vegetables in an overlapping pattern alternating eggplant, zucchini, tomatoes and roasted red pepper over a bed of sautéed onions and garlic. Sprinkle with some capers, additional thyme leaves, Italian flavoured panko crumbs and freshly grated Parmesan cheese and bake.

2 large red peppers
5 Tbsp. extra-virgin olive oil
1 large onion medium, chopped
2 cloves garlic, minced
2 long thin eggplant, cut crosswise into ¼" slices
2 medium yellow zucchini cut crosswise into ¼" slices
4-5 Roma tomatoes, cut crosswise into ¼" slices
½ tsp. kosher salt
½ tsp. black pepper, freshly ground
2 Tbsp. fresh thyme leaves
2 Tbsp. nonpareil capers
2 Tbsp. Italian seasoned panko crumbs
1 Tbsp. Parmesan cheese, grated

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Place red peppers on a baking sheet, drizzle with one Tbsp. olive oil and bake for 30-40 minutes, until skins are charred, turning twice during roasting. Remove from the oven and immediately cover tightly with aluminum foil. Let peppers sit for 30 minutes.

Remove stem and cut in quarters. Remove the skins and seeds and cut into ½" strips. Set aside.

Lower oven temperature to 375°F (190°C/170°C fan, Gas Mark 5). Brush a round baking dish (I used a 10" baking dish) with olive oil. Set aside.

Add 2 Tbsp. olive oil to a large skillet over medium high heat. Add onions and season with salt and pepper. Cook until translucent and softened, about 5 minutes. Add garlic and continue to cook for 1-2 minutes. Spread mixture in bottom of prepared dish.

In a large bowl, combine sliced eggplant, zucchini and tomatoes. Toss with the remaining 2 Tbsp. olive oil, salt, pepper and one Tbsp. thyme leaves.

Arrange the vegetables in an overlapping pattern (as pictured) alternating eggplant, zucchini, tomatoes and roasted red pepper. Drizzle oil left in bowl over vegetables. Sprinkle with remaining one Tbsp. thyme leaves and capers. Cover tightly with foil and bake for 45 minutes.

Remove foil and sprinkle evenly with panko and parmesan cheese. Return to oven and bake uncovered for an additional 25 minutes until lightly browned. Serve warm.

Makes 6-8 servings.