Vegetable Tian

This vegetable dish gets its name from the earthware cooking vessel it is cooked in that looks like a deep gratin pan. It is a delicious thing to do with an overabundance of vegetables. They cook in their own juices, which through the baking process, reduce and caramelize leaving you with a wonderfully flavored dish. 

Tomato, Eggplant Tians

1 large onion, halved & sliced
1-2 leeks, halved & sliced, white & light green parts only
1 clove garlic, minced
2-4 T olive oil, divided
1 eggplant, peeled, sliced 1/4" thick & salted
3-4 Tomatoes, sliced 1/4" thick
¼ C panko
1 clove garlic, minced
1 tsp fresh thyme or 1/2 tsp dried
2 T fresh basil, or 2 tsp dried
2 T freshly grated Parmesan
Salt and pepper

Saute the onion, leek (about 3 cups all together) in the 1-2 T olive oil until tender and starting to brown. Add the garlic and cook another minute. Rinse and pat the eggplant dry. Coat the bottom of a 9X13” pan with olive oil.  Top with ½ the onion mixture. Grind some pepper on top. Alternate slices of tomato and eggplant on top. You can make a second layer on top.  The veggies will shrink when cooked.  Top with the remaining onion and some pepper.  Cover and bake for about 20 minutes at 375°F. Remove the cover and bake another 15 minutes or until the juices start to look syrupy.  Combine the panko, garlic, herbs, parmesan and another 1 T oil. Season with salt and pepper.  Remove tian from oven. Top with crumb mixture.  Return to oven and bake until browned and juices are thickened about another 15 - 20 minutes. 

Variation: use zucchini in place of or in addition to the eggplant.