Provencal vegetable tian
If you’ve got a glut of vegetables in your fridge, this is the dish for you. My tian packs in all of your 5-a-day and consists of arranging layers of courgettes, tomato and aubergines atop a rich passata sauce and baking it in the oven. Consider it a more sophisticated spin on a ratatouille.
Ingredients
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1 tbsp
olive oil, plus extra for drizzling
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1
red onion, finely sliced
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2
garlic cloves, crushed
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1/2 tsp
fennel seeds
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1
red pepper, deseeded and finely sliced
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400ml
passata
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1
dried bay leaf
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1 tsp
dried oregano
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1 tsp
dried basil
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1 tsp
sugar
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1
aubergine, thinly sliced using a mandolin
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1
courgette, thinly sliced
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3
tomatoes, thinly sliced
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Few thyme leaves, picked
Directions
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Heat the olive oil in a frying pan and sauté the red onion gently for 10-15 minutes until softened and starting to colour.
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Toss in the garlic, fennel seeds and red peppers and cook for 1 minute more.
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Stir in the passata with the bay leaf, oregano and basil and bring to the boil. Turn the heat down and simmer, uncovered, for 10 minutes until thickened slightly. Season with salt, pepper and sugar, then remove from the heat.
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Discard the bay leaf and transfer the tomato sauce into a quiche tin or another circular dish.
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Arrange concentric circles of the aubergine and tomato from the outside edge and stack the courgette slices in the middle (you may not use all the vegetables, depending on the size of your dish).
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Drizzle with olive oil, season with salt and pepper, and scatter over the thyme leaves. Cover with tin foil and cook in a preheated oven at 180C for 1 hour or until tender and golden. Remove the tin foil halfway through cooking.
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Serve with crusty bread and a couscous salad for a more filling meal.
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